2 c All-purpose flour 1/4 c Butter
3 T Brown sugar 1 ea Egg yolk, beaten
2 t Baking powder 1/3 c Molasses
1 t Ground ginger 1/4 c Milk
1/2 t Baking soda 1 ea Egg white, slightly beaten
1/2 t Salt Coarse sugar, optional
1/2 t Ground cinnamon Whipped cream, optional
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.
Yields
8 servings