Gingerbread Scones

🧂 Ingredients

• 2 cups unbleached all-purpose flour

  (bleached flour toughens baked goods)
• 1/2 cup light brown sugar

  packed
• 2 tsp. baking powder
• 1 tsp. ground ginger
• 1/2 tsp. baking soda
• 1/2 tsp. sea salt
• 1/2 tsp. ground cinnamon
• 1/4 cup salted butter

  cold (1/2 stick)
• 1/3 cup molasses
• 1/4 cup half-and-half

  or whole milk
• 1 large egg

  separated
• 4 tsp. granulated sugar

  for topping (or more if desired) or use a coarse sugar like Turbinado sugar

Instructions

• 1 Preheat oven to 400 degrees.
• 2  In a large mixing bowl, combine flour, brown sugar, baking powder, ginger,
  baking soda, salt and cinnamon.
• 3 Stir well to combine.
• 4 Cut in butter with a pastry blender until mixture is crumbly and coarse crumbs
  form; set aside.
• 5 In a small mixing bowl, combine molasses, half-and-half and egg yolk.
• 6 Whisk until smooth.
• 7 Stir molasses mixture into flour mixture, just until moistened.
• 8 Turn dough out onto a floured bread board.
• 9 Knead dough gently about 8-10 times, working in the flour.
• 10 Pat dough into an eight-inch round about 2-inches deep.
• 11 Cut dough into 12 wedges.
• 12 Separate the wedges and place one-or two-inches apart on a greased baking sheet.
• 13 (The scones expand while baking).
• 14 Beat egg white in a small bowl with an electric mixer until frothy.
• 15 This will take a few minutes.
• 16 Brush egg white mixture over top of the scones.
• 17 Sprinkle each scone with additional granulated sugar.
• 18 Bake at 400° for 12-15 minutes, or until each scone is golden brown.
• 19 Allow scones to cool a few minutes in pan before removing to a wire rack.

Nutrition Info