Gingerbread Scones with Lemon Glaze

Ingredients

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1/3 cup chilled butter, cut into small pieces
• 1/4 cup sweetened dried cranberries
• 1/3 cup 1% low-fat milk
• 3 tablespoons molasses
• Cooking spray
• 1/3 cup powdered sugar
• 1 tablespoon fresh lemon juice

Preparation

1. Preheat oven to 425°.
2. . Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients in a large bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in cranberries. Add milk and molasses, stirring with a fork (mixture will be very crumbly).
3. . Turn dough out onto an unfloured surface, and knead until dry ingredients are moist. Pat dough into a 7-inch circle; cut into 8 wedges. Place wedges on a baking sheet coated with cooking spray. Bake at 425° for 10 minutes or until bottoms are lightly browned.
4. . While scones bake, combine powdered sugar and lemon juice in a small bowl; stir well. Drizzle glaze over warm scones. Serve warm.
5. Note: Cut scones with a sharp chef 's knife coated with cooking spray.