Recipe - Gingerbread Scones

Nonstick cooking spray
2 cup Flour
1 teaspoon Baking powder
1 teaspoon Ground ginger
One half teaspoon Baking soda
One half teaspoon Cinnamon
Three fourths cup Water
1/3 cup Packed brown sugar
One half cup Light molasses
2 tablespoon Liquid oil
LEMON SAUCE
1/3 cup Sugar
4 teaspoon Cornstarch
One half teaspoon Grated lemon peel
1 cup Water
3 tablespoon Lemon juice

Sprap a 6cup tube pan with nonstick spray coating; set aside. In alarge
mising bowl stir together flour, baking powder, ginger, baking soda,
cinnamon, and nutmeg. In a small bowl combine water, brown sugar,
molasses, and oil. Stir molasses mixture into flour mixture just till
blended. Quickly pour batter into prepared pan. Bake in a 350 degree oven
for 35 to 40 minutes. Cool 10 minutes in pan; remove to wire raack. Dust
with sifted powdered sugar, if desired. For sauce, in a small saucepan
combine sugar, cornstarch, and lemon peel. Add 1 cup water. Cook and stir
til mixture is thickened and bubbly. Cook 2 minutes more. Stir in lemon
juice. Serve over warm gingerbread. cal 176, fat 3 g, chol 0, sod 79mg
serves 12 with 1 1/2T sauce per person

Recipe By : CUPONQUEN

From: Stephanie Da Silva

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip