I came across this recipe at Heritage Schoolhouse and thought it sounded great for this time of year. What tea would you drink with them? Spicy Ginger rooibos? Creme Carmello? Margaret's Hope? Vanilla Dream? Queen Elizabeth? a Chai? Gram's Spicy Cake? Whatever tea you choose, enjoy!
Gingerbread Scones
8 servings
2 cups 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 cold butter
1/3 cup molasses
1/4 cup milk
1 egg, separated
sugar
Combine flour, brown sugar, baking powder, ginger, baking soda, salt and cinnamon. Cut in butter until mixture resembles coarse crumbs; set aside. Combine the molasses, milk and egg yolk until smooth; stir into the flour mixture just until moistened. Turn the dough onto a floured surface; knead gently 6-8 times. Pat into an 8 inch circle; cut into 8 wedges and place 1 inch apart on a greased baking sheet. Beat egg white until frothy; brush over scones. Sprinkle with sugar. Bake at 400° for 12-15 minutes or until golden brown. Remove from pan to wire rack. Serve warm and enjoy!
Or wrap them in cello and ribbon and give them as a gift, along with some tea!
