Gingerbread Scones

1/4 cup sugar
1 3/4 cups flour
3/4 cup uncooked oats
4 tsp baking powder
2 tsp pumpkin pie spice
1/3 cup margarine
1/3 cup milk
1/3 cup raisins
1 egg, lightly beaten
2 tbs molasses

Preheat oven to 425F. Save out 1 tsp sugar for later. Mix the rest with the flour, oats, baking powder and pumpkin pie spice. Cut in margarine until mixture is coarse crumbs. In a small bowl, mix milk, raisins, egg and molasses. Add to the flour mixture. Mix until just moist. Knead dough on a floured surface for 5-10 minutes. Roll dough to 3/4-inch thickness, and cut out scones with a cookie cutter. Sprinkle with saved sugar. Bake scones on an ungreased baking sheet for 10 minutes. Serve warm.
Makes 10 scones