Total Time
40mins
Prep 25 mins
Cook 15 mins

From BH&G Holiday Cooking 1997 this recipe freezes well so you might consider making a double batch-one for now, one for later.

Ingredients Nutrition

Directions

  1. Combine flour, brown sugar, baking powder, ground ginger, baking soda, cinnamon, and 1/2 tsp salt in a large mixing bowl.
  2. Cut in butter or margarine with a pastry blender until mixture resembles coarse crumbs.
  3. Make a well in the center of the mixture.
  4. Stir together egg yolk, molasses, and milk in a small mixing bowl. Add all at once to center of the flour mixture. Stir with a fork till combined-mixture may seem dry.
  5. Turn out dough onto a lightly floured surface. Quickly knead dough for 10-12 strokes or till nearly smooth.
  6. Pat or lightly roll the dough into a 7-inch circle. Cut into 8 wedges. Arrange wedges about 1 inch apart on a ungreased baking sheet.
  7. Brush with egg white and sprinkle with sugar.
  8. Bake in a 400° oven for 12-15 minutes or until light brown. Serve warm.
Most Helpful

5 5

The scones were delicious and just right for a cold morning with coffee. I used White Whole Wheat Flour and they came out terrific.

5 5

Mmm, these scones are so good! They rise perfectly, have a lovely flaky texture and the taste is super yummy! These bring back fond memories of holiday season with their gingery, cinnamon flavour. Yum! I too made half the recipe, which gave me 4 scones, that werent around for long here. ;) THANKS SO MUCH for sharing these gems with us, Julie! I enjoyed them a lot! Made and reviewed for the Aussie/NZ Swap September 09, Group Hakea.

5 5

Excellent quality scones. The texture is marvelous with a crisp thin crust with a light crunch while the inside is light, moist and very tender. I made a half a recipe for 4 lovely scones and used a tsp of cinnamon and added 1/4 tsp of vanallin, 1/4 tsp of mace. Skipped the egg yolk and used just the white along with skim milk to trim the fat as much as possible. Outstanding. Made for Photo Tag.