| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Breads |
6 |
Servings |
INGREDIENTS
| 1 7/8 |
c |
Whole wheat flour; -OR- |
| 2 |
c |
Unbleached white |
| 2 |
tb |
Brown sugar, firmly packed |
| 1/2 |
ts |
Baking soda |
| 1 |
tb |
Baking powder |
| 1/2 |
ts |
Ginger |
| 4 |
tb |
Butter; cut into bits |
| 1 |
lg |
Egg; beaten |
| 2 |
tb |
Molasses |
| 1/2 |
c |
Lowfat yogurt |
| 1/4 |
c |
Raisins |
INSTRUCTIONS
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 1/2-inch 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
heart-shaped scones.
Timid Moon in Camden, Maine
JOANNA PRUESS - PRODIGY GUEST CHEFS COOKBOOK
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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