Gingerbread scones

8 servings

Ingredients

Quantity Ingredient
2 cups All-purpose 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 each Egg yolk, beaten
⅓ cup Molasses
¼ cup Milk
1 each Egg white, slightly beaten
Coarse sugar, optional
Whipped cream, optional

Directions

In a large mixing bowl combine the flour, brown sugar, baking powder, ground ginger, baking soda, salt, and cinnamon. Using a pastry blender, cut in the butter until mixture resembles coarse crumbs.

Make a well in the center. In a small mixing bowl stir together the egg yolk, molasses, and milk; add all at once to center of the flour mixture. With a fork, stir until combined (mixture may seem dry).

Turn dough onto a lightly floured surface. Quickly knead dough for 10 to 12 strokes or until nearly smooth. Pat or lightly roll dough into a 7 inch circle. Cut into 8 wedges. Arrange wedges on an ungreased baking sheet about 1 inch apart. Brush with egg white and sprinkle with sugar if desired. Bake in a 400 oven for 12 to 15 minutes or until light brown. Cool scones on a wire rack for 20 minutes. Serve warm with Whipped Cream, if desired. Source: Better Homes and Gardens

Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks:

Submitted By MARY SMITH On 01-27-95

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