Gingerbread Scone

This comes from my Parish House Inn Breakfast cookbook, nutmeg whipped cream is listed seperately

• Ready In: 30 mins
• Serves: 8
• Yields: 8 scones

Ingredients

• 2  cups all-purpose flour
• 3  tablespoons brown sugar
• 2  teaspoons baking powder
• 1  teaspoon ginger
• 1⁄2 teaspoon baking soda
• 1  teaspoon cinnamon (ground)
• 1⁄4 cup butter
• 1  egg (seperated, beaten)
• 1⁄3 cup molasses
• 1⁄4 cup milk
•  sugar
•  nutmeg  whipped cream (Nutmeg Whipped Cream)

Directions

1. preheat oven to 400.
2. combine flour, brown sugar, baking powder, ginger, baking soda, salt, and cinnamon.
3. cut in butter until mixture is crumbly.
4. stir together egg yolk, molasses, and milk, add to flour mixture, stir until combined (mixture may seem dry).
5. place on lightly floured surface, knead 10-12 strokes (until nearly smooth).
6. pat into 7 inch circle, cut into 8 wedges.
7. arrange wedges on ungreased baking sheet, 1 inch apart.
8. brush tops with egg white, sprinke with sugar (if desired).
9. bake 12-15 minutes (until light brown).
10. cool on wire rack for 20 minutes, serve warm with nutmeg whipped cream (if desired).
11. Optional: Can make these ahead of time, freeze, and reheat on baking sheet at 300 for 20 minutes to serve.