Gingerbread Scones

2 C all-purpose flour

3 T brown sugar

2 tspn baking powder

1 tspn ground ginger

½ tspn baking soda

½ tspn salt

½ tspn ground cinnamon

¼ C Clover butter

1 Clover egg yolk, beaten

1/3 C molasses

¼ C Clover milk

1 slightly beaten egg white

Coarse sugar

 

OVEN:  400 degrees 

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.  Shape into a 7-inch circle.  Cut into 8 wedges.  Arrange wedges on ungreased baking sheet about 1 inch apart.  Brush with egg white and sprinkle with coarse sugar. 

Bake 12 to 15 minutes or until light brown.  Cool scones on a wire rack.