I usually make these scones every Christmas, but this year I didn’t get around to it due to being sick, so I am making them now to enjoy with our winter wonderland in the Northeast. Anything gingerbread flavored is a winner in my book and just like my other scones, they make great gifts and freeze well too, so you can make them ahead of time. Enjoy!
- 2 cups all-purpose flour
- 3 tablespoons brown sugar
- 2 teaspoons baking powder
- 1 teaspoon ground ginger
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 cup cold butter
- 1/3 cup molasses
- 1/4 cup milk
- 1 egg, separated
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 just until moistened.
- Turn the dough onto a floured surface; knead gently 6-8 times.
- Pat into an 8-in. circle; cut into 12 wedges (or 8 if you want them larger) and place 1 in. apart on a greased baking sheet.
- Beat egg white until frothy; brush over scones.
- Sprinkle with sugar.
- Bake at 400° for 12-15 minutes or until golden brown. Remove from pan to wire rack. Serve warm. Yield: 1 dozen.
***Sometimes, I will mix some cinnamon into some whipped cream and place a dollup on each scone if I am serving to guests, but they are just fine by themselves too!
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