Gingerbread always says Christmas to me. This year I'm giving these scones, along with jars of lemon curd, as little tea gifts.
2 cups flour
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon ground ginger
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon
¼ cup butter
1 beaten egg yolk
1/3 cup molasses
¼ cup milk
1 slightly beaten egg white
Combine flour, brown sugar, baking powder, ground ginger, baking soda, cinnamon, and salt in a large mixing bowl. Cut in butter with a pastry blender till mixture resembles coarse crumbs. Make a well in the center of the mixture.
Stir together egg yolk, molasses and milk in a small bowl. Add all at once to center of the flour mixture. Stir with a fork till combined.
Turn out dough onto a lightly floured surface. Quickly knead dough for 10-12 strokes till nearly smooth. Pat or lightly roll dough into a 7-inch circle. Cut into 8 wedges. Arrange wedges about 1 inch apart on an ungreased baking sheet. Brush with egg white.
Bake in a 400ยบ oven for 12-15 minutes or till light brown. Cool on a wire rack. Serve warm.
