My sweet daughter knows my weakness for scones. She is always combing recipe books for different types and flavors of scones. Knowing I love ginger, she found a heavenly Gingerbread Scone!
We have had a long day with ortho appointments, serving grandparents (the boys mow their grandparents yards), and an Algebra tutoring class. My sweet daughter came home and surprised me making gingerbread scones and a hot cup of coffee. Who could ask for more?! I am so blessed. She found this in an old Taste of Home magazine and has revised it using whole wheat. I think we will try it again using xagave. These are to die for scones. Hope you enjoy!
Gingerbread Scones
2 cups whole wheat pastry flour
3 Table spoons brown sugar*
2 teaspoons baking powder
1 teaspoon ground ginger
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 cup cold butter
1/3 cup molasses
1/4 cup milk
1 egg, separated
Sugar
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 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 frothy; brush over scones. Sprinkle with sugar.
Bake 400 degrees for 12 to 15 minutes or until golden brown. Remember the molasses makes the dough darker and they will be hard to see them browning. Serve warm. Makes 1 dozen.
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