Gingerbread Scones

Source: Christmas in the Country - Gooseberry Cookbook

A Christmas holiday tradition

Ingredients

  • 2 c. all-purpose unbleached white flour
  • 3 Tbls. brown sugar
  • 2 t. baking powder
  • 1/2 t. baking soda
  • 1 t. ground ginger
  • 1/2 t. ground cloves
  • 1/2 t. allspice
  • 1/2 t. cinnamon
  • 1/2 t. salt
  • 1/3 c. butter, cold
  • 1/3 c. molasses
  • 1 egg yolk, beaten
  • 1/4 c. low-fat milk
  • A little milk to brush on before baking

Instructions

Combine flour, brown sugar, baking powder, baking soda, salt and spices in a large mixing bowl.

Cut in butter with a pastry blender until mixture resembles coarse crumbs. Make a well in the center; set aside.

In a small mixing bowl, stir together molasses, egg yolk and milk.

Add all at once to well in flour mixture; stir with fork until combined.

Knead dough on a lightly floured surface for 10-12 strokes, until nearly smooth. Pat dough into an 8-inch circle; cut into 8 wedges.

Arrange on a lightly greased baking sheet. Or press the wedges into a greased scones pan if you have one.

Before baking, using a pastry brush and brush a little milk onto each scone.

Bake at 350 degrees for 15-18 minutes. Let cool on wire rack.

Drizzle with a powdered sugar glaze, while warm, if desired.

Powdered Sugar Glaze: 2/3 c. to 3/4 c. powdered sugar and 1/4 t. vanilla and hot water to desired consistency; drizzle over each scones after they have cooled a bit.