Gingerbread Scone

1. 1

   preheat oven to 400.

2. 2

   combine flour, brown sugar, baking powder, ginger, baking soda, salt, and cinnamon.

3. 3

   cut in butter until mixture is crumbly.

4. 4

   stir together egg yolk, molasses, and milk, add to flour mixture, stir until combined (mixture may seem dry).

5. 5

   place on lightly floured surface, knead 10-12 strokes (until nearly smooth).

6. 6

   pat into 7 inch circle, cut into 8 wedges.

7. 7

   arrange wedges on ungreased baking sheet, 1 inch apart.

8. 8

   brush tops with egg white, sprinke with sugar (if desired).

9. 9

   bake 12-15 minutes (until light brown).

10. 10

    cool on wire rack for 20 minutes, serve warm with nutmeg whipped cream (if desired).

11. 11

    Optional: Can make these ahead of time, freeze, and reheat on baking sheet at 300 for 20 minutes to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.