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Gingerbread Scones with Lemon Butter

Busy morning? Fill your kitchen with the warm aroma of these tender gingerbread scones. Then slather on some lip-smacking lemon butter and relax with a steaming cup of coffee. Yum! —Sharon Delaney-Chronis, South Milwaukee, Wisconsin

16 ServingsPrep/Total Time: 30 min.

Ingredients

2-1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/2 cup cold butter
3/4 cup heavy whipping cream
1/3 cup molasses
1/2 cup dried currants
LEMON BUTTER:
1/4 cup butter, softened
1/4 cup confectioners' sugar
1 tablespoon lemon juice
1 teaspoon grated lemon peel

Directions

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

2 of 2

Gingerbread Scones with Lemon Butter (continued)

Directions (continued)

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, confectioners' sugar,
lemon juice and peel until combined. Serve with warm scones. Yield:
16 scones.

Nutrition Facts: 1 scone with 1 teaspoon lemon butter equals 218 calories, 13 g fat (8 g saturated fat), 38 mg cholesterol, 150 mg sodium, 24 g carbohydrate, 1 g fiber, 2 g protein.