The Humpherys Family

Gingerbread Scones with Lemon Butter

Source  Taste of Home
Recipe Added:  2/12/2012 
2-1/4 cups flour
1 tsp baking powder
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp salt
1/4 tsp baking soda
1/4 tsp allspice
1/4 tsp nutmeg
1/2 cup cold butter
3/4 cup heavy whipping cream
1/3 cup molasses
1/2 cup dried currants or Craisins
 Lemon Butter
1/4 cup butter, softened
1/4 cup powdered sugar
1 Tbsp lemon juice
1 tsp grated lemon peel
In a large bowl, combine the first eight ingredients. Cut in butter until mixture resembles coarse crumbs. Whisk cream and molasses; stir into crumb mixture just until moistened. Stir in currants. Turn onto a floured surface; knead 10 times. Pat or roll out to 1/2-in. thickness; cut with a floured 2-in. biscuit cutter.

Place 2 in. apart on a lightly greased baking sheet. Bake at 425° for 8-10 minutes or until golden brown. Meanwhile, in a small bowl, beat the butter, powdered sugar, lemon juice and peel until combined. Serve with warm scones.
Notes
Scone batter is VERY sticky. I did not try to roll out and use a biscuit cutter. It's best to pat into two discs and cut each into six triangles. Baked scones are soft and tasty with the Lemon Butter.
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