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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 12 |
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Moist scones with a festive gingerbread flavor were a delightful second course at our ladies' luncheon. They are a scrumptious treat with tea or coffeeand especially nice to serve around Christmas. David Bostedt, Zephryhills, Florida Ingredients:
2 cups king arthur unbleached all-purpose flour |
3 tablespoons brown sugar |
2 teaspoons baking powder |
1 teaspoon ground ginger |
1/2 teaspoon salt |
1/2 teaspoon baking soda |
1/2 teaspoon ground cinnamon |
1/4 cup cold butter, cubed |
1/3 cup molasses |
1/4 cup milk |
1 egg, separated |
coarse sugar |
Directions:
1. Preheat oven to 400°. In a large bowl, whisk the first seven ingredients. Cut in butter until mixture resembles coarse crumbs. In another bowl, whisk molasses, milk and egg yolk until blended; stir into crumb mixture just until moistened.
2. Turn onto a lightly floured surface; knead gently 6-8 times. Pat into an 8-in. circle. Cut into 12 wedges. Place wedges 1 in. apart on a greased baking sheet.
3. In a small bowl, beat egg white until frothy; brush over scones. Sprinkle with sugar. Bake 12-15 minutes or until golden brown. Serve warm. Yield: 1 dozen.
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