A moist, spicy scone with a crunchy topping.
Makes 8 scones
2 cups all-purpose flour
3 tablespoons packed 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 cold butter, cut into pieces
1/3 cup molasses
1/4 cup milk
1 egg, separated
Preheat the oven to 400 degrees F.
With a food processor or by hand, combine the flour, brown sugar, baking powder, ginger, baking soda, salt, and cinnamon.
Cut in the butter until the mixture resembles a coarse crumble.
In a small bowl, whisk together the molasses, milk, and egg yolk until smooth.
Add the molasses mixture to the flour mixture, stirring just until combined.
Turn out onto a lightly floured surface and gently press together.
Knead 6-8 times.
There are 2 ways to do the next step:
1. Form the dough into an 8-inch circle. Cut into 8 wedges and place on a greased cookie sheet. (Double Chocolate Scones)
2. Divide the dough among the 8 sections of a grease scone pan.
Beat the egg white until frothy.
Brush it over the scones, then sprinkle them with granulated sugar.
Bake for 12-15 minutes.