Gingerbread Scones

The guys got an early start on Saturday morning loading firewood. So after they were out the door, I made fresh gingerbread scones for my breakfast. I had one with a hot cup of mango-passionfruit tea and, before putting it away for the season, watched the ending of "Holiday Inn" . . . again. I LOVE that movie -

Gingerbread Scones

2 C. flour
3 tabl. brown sugar
2 tsp. baking powder
1 tsp. ginger
1/2 tsp. baking soda
1/4 tsp. salt
1/2 tsp. cinnamon
1/4 C. cold butter
1/3 C. molasses
1/4 C. milk
1 egg, separated
Sugar

Combine dry ingredients then cut in butter; set aside. Combine molasses and milk and stir into flour mixture. Knead a few times to get the dough combined well. (I had to add a bit more flour due to stickiness.) Pat into an 8" circle. Brush with beaten egg white; sprinkle with sugar. Cut into 8 wedges. Bake at 400 for 12-15 minutes.

P.S. This is a slight adaptation of a recipe I found at Heritage Schoolhouse. I've gotten a lot of wonderful scone and muffin recipes from this homey blog.