Saturday, May 2, 2009

Gingerbread Scones

2 c AP flour
3 TBS brown sugar
2 tsp baking powder
1 tsp ground powder
½ tsp baking soda
½ tsp salt
½ tsp ground cinnamon
¼ c cold butter or margarine
1/3 c molasses
¼ c milk
1 egg, separated

Preheat oven to 400°F. 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 out onto a floured surface; knead gently 6-8 times. Pat into an 8 inch circle; cut into 12 wedges and place 1 inch apart on a greased baking sheet. Beat egg white until foamy; brush over scones. Sprinkle with sugar. Bake for 12-15 minutes or until golden brown. Serve warm

Yield 1 dozen

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