Gingerbread Scones

by Kathleen Morrison

Servings: 1 dozen

INGREDIENTS

2 cups all-purpose flour
3 tbsp. brown sugar
2 tbsp. baking powder
1 tsp. ground ginger
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/4 cup cold butter
1/3 cup molasses
1/4 cup milk
1 egg, separated
Sugar

INSTRUCTIONS

In a large bowl, combine flour, brown sugar, baking powder, ginger, baking soda, salt and cinnamon. Cut in butter until mixture resembles coarse crumbs. In a small bowl, combine the molasses, milk and egg yolk until smooth; stir into the flour mixture until just moistened. Turn out onto a floured surface; knead gently 6-8 times. Pat into an 8-inch circle; cut into 12 wedges and place 1 inch apart on a greased baking sheet. Beat egg white until frothy; brush over scones. Sprinkle with sugar. Bake at 400°F for 12-15 minutes or until golden brown. Serve warm.

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Tagged: biscuits, breads, gingerbreadbiscuits add tags

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