Ingrients & Directions


2 c Flour
3 tb Brown sugar
2 ts Baking powder
1 ts Ground ginger
1/2 ts Baking soda
1/2 ts Salt
1/2 ts Ground cinnamon
1/4 c Butter
1 Beaten egg yolk
1/3 c Molasses
1/4 c Milk
1 Slightly beaten egg white
Coarse sugar (optional)
1 Recipe Nutmeg Whipped Cream

FOR THE NUTMEG WHIPPED CREAM
1/2 c Whipping cream
1 tb Sugar
1/4 ts Finely shredded orange peel
1/4 ts Vanilla
1/8 ts Ground nutmeg

FOR THE SCONES: In a large mixing bowl, combine the flour, brown sugar,
baking powder, ground ginger, baking soda, salt and cinnamon. Using a
pastry cutter, cut in the butter until the mixture resembles coarse crumbs.
Make a well in the center. In a small mixing bowl, stir together the egg
yolk, molasses, and milk; add all at once to the center of the flour
mixture. With a fork, stir until combined (mixture may seem dry). Turn
dough onto a lightly floured surface. Quickly knead dough for 10-12 strokes
or until nearly smooth. Pat of lightly roll dough into a 7″ 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. Bake
at 400F for 12-15 minutes or till lightly brown. Cool scones on a wire rack
for 20 minutes. Serve warm with Nutmeg Whipped Cream if desired. To freeze:
Cool scones completely and wrap tightly in foil; place in freezer bags.
Freeze for up to 3 months. Place frozen, foil-wrapped scones in a 300F oven
and heat for 15-20 minutes or until warm (10-15 minutes if thawed). FOR THE
NUTMEG WHIPPED CREAM: In a chilled small mixer bowl, combine all of the
ingredients. Beat with chilled beaters of an electric mixer on medium speed
until soft peaks form. Serve immediately or cover and chill until needed,
up to 2 hours. Makes 1 cup.

From

Yields
8 Scones

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