Gingerbread Scones

The much-loved spices of gingerbread are baked into these scones.

2 cups all-purpose flour 3 tablespoons 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 butter 1 egg yolk, beaten 1/3 cup molasses 1/4 cup milk 1 egg white, slightly beaten Coarse sugar (optional) 1 recipe Nutmeg Whipped Cream* (optional)

1. 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. 2. 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). 3. 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 coarse sugar, if desired. 4. Bake in a 400 F oven for 12 to 15 minutes or until light brown. Cool scones on a wire rack for 20 minutes. Serve warm with Nutmeg Whipped Cream, if desired. Makes 8 scones. To freeze: Cool scones completely and wrap tightly in foil; place in freezer bags. Freeze for up to three months. Place frozen, foil-wrapped scones in a 300 F oven and heat for 15 to 20 minutes or until warm (10 to 15 minutes if thawed).

*Nutmeg Whipped Cream

Remember this recipe next time you make pumpkin or sweet potato pie.

1/2 cup whipping cream 1 tablespoon sugar 1/4 teaspoon finely shredded orange peel 1/4 teaspoon vanilla 1/8 teaspoon ground nutmeg

In a chilled small mixer bowl combine all the ingredients. Beat with chilled beaters of an electric mixer on medium speed until soft peaks form (tips curl). Serve immediately, or cover and chill until needed, up to 2 hours. Makes 1 cup.

 

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