Gingerbread Scones with Lemon Glaze

Preheat oven to 425°.

. 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).

. 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.

. While scones bake, combine powdered sugar and lemon juice in a small bowl; stir well. Drizzle glaze over warm scones. Serve warm.

Note: Cut scones with a sharp chef 's knife coated with cooking spray.