Gingerbread Scones

  • 2 cups all-purpose flour
  • 3 Tbsp. brown sugar
  • 2 tsp. baking powder
  • 1 tsp. ground ginger
  • ½ tsp. baking soda
  • ½ tsp. salt
  • ½ tsp. ground cinnamon
  • ¼ cup butter
  • 1 egg yolk, beaten
  • 1/3 cup molasses
  • ¼ cup milk
  • 1 egg white, slightly beaten
  • Coarse sugar (optional)

In a large mixing bowl combine the flour, brown sugar, baking powder, ground ginger, baking soda, salt, and cinnamon. Using a pastry blender, cut in the butter until mixture resembles coarse crumbs. Make a well in the center.

In a small mixing bowl stir together the egg yolk, molasses, and milk; add all at once to center of the flour mixture. With a fork, stir until combined (mixture may seem dry).

Turn dough onto a lightly floured surface. Quickly knead dough for 10 to 12 strokes or until nearly smooth. Pat or lightly roll dough into a 7-inch circle. Cut into 8 wedges Arrange wedges on an ungreased baking sheet about 1 inch apart. Brush with egg white and sprinkle with coarse sugar, if desired.

Bake in a 400 degree F. oven for 12 to 15 minutes or until light brown. Cool scones on a wire rack for 20 minutes. Serve warm with Nutmeg Whipped Cream, if desired. Makes 8 scones.

To freeze: Cool scones completely and wrap tightly in foil; place in freezer bags. Freeze for up to 3 months.

To reheat: Place frozen, foil-wrapped scones in a 300 degree F. oven and heat for 15 to 20 minutes or until warm (10 to 15 minutes if thawed).

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