Recipe - Molasses And Ginger Scones

1 7/8 cup Whole wheat flour; OR
2 cup Unbleached white
2 tablespoon Brown sugar, firmly packed
One half teaspoon Baking soda
1 tablespoon Baking powder
One half teaspoon Ginger
4 tablespoon Butter; cut into bits
1 lg Egg; beaten
2 tablespoon Molasses
One half cup Lowfat yogurt
One fourth cup Raisins

PREHEAT OVEN TO 425F. Line a cookie sheet with parchment. Using a wooden
spoon, mix the flour, sugar, baking soda and powder and ginger together.
Stir in the butter, then the egg, followed by the molasses, yogurt and
raisins. Mix until too thick to stir. Flour a flat surface and turn the
dough onto it. Form the dough into a ball and knead until it holds together
nicely, adding flour if the dough sticks to your hands. The dough should be
slightly tacky. Pat the ball down to 1/2inch thickness, and cut hearts
from it. Place the hearts on the cookie sheet and bake until golden brown
and firm, about 15 minutes. Serve with jam and tea. Makes 6 large
heartshaped scones.

Timid Moon in Camden, Maine

JOANNA PRUESS PRODIGY GUEST CHEFS COOKBOOK

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini