Perfect gingerbread scones for a winter morning. A nice accompaniment to tea or hot chocolate. Even better when there is five feet of snow outside and school was just canceled.

Ingredients

300	g Two and a half cups of wholemeal flour
120	g A fourth cup sunflower spread
1	tablespoon baking powder
1/2	teaspoon low or salt substitute
2	tablespoons brown sugar
2	tablespoons blackstrap molasses
1	teaspoon vanilla
2	teaspoons cinnamon
1/2	teaspoon ground cloves
1/2	teaspoon ground ginger
120	g a pear

Directions

1. Heat oven to 425ºF (218ºC).
   
   
2. Save out one teaspoon each of cinnamon and brown sugar and set aside.
   
   
3. Combine flour, salt, baking powder, cinnamon, cloves, ginger, and brown sugar together in a large mixing bowl.
   
   
4. Add sunflower spread and cut in with a pastry blender or fork, until the mixture looks like fine granules.
   
   
5. Then fold in minced pear, blackstrap molasses and vanilla until dough forms.
   
   
6. Form dough into a ball and turn smooth side up. Pat or roll into a circle and cut into 12 wedges. Place the wedges on an un-greased cookie sheet set slightly apart for crisp sides, touching for soft.
   
   
7. Combine the cinnamon and sugar that was set aside and use to dust tops of scones.
   
   
8. Bake about 10-12 minutes, or until medium brown on top.
   
   

Categories

Breakfast, English, Christmas

Nutritional Analysis

Nutrition Grade 95% confidence

Good points No saturated fat No cholesterol Low in sodium High in dietary fiber

Bad points Contains alcohol