Gingerbread Scone

This comes from my parish house inn breakfast cookbook, nutmeg whipped cream is listed seperately

Preheat oven to 400.

Combine flour , brown sugar , baking powder , ginger , baking soda , salt , and cinnamon.

Cut in butter until mixture is crumbly.

Stir together egg yolk , molasses , and milk , add to flour mixture , stir until combined.

Place on lightly floured surface , knead 10-12 strokes.

Pat into 7 inch circle , cut into 8 wedges.

Arrange wedges on ungreased baking sheet , 1 inch apart.

Brush tops with egg white , sprinke with sugar.

Bake 12-15 minutes.

Cool on wire rack for 20 minutes , serve warm with nutmeg whipped cream.

Optional: can make these ahead of time , freeze , and reheat on baking sheet at 300 for 20 minutes to serve.

all-purpose flour, brown sugar, baking powder, ginger, baking soda, cinnamon, butter, egg, molasses, milk, sugar, whipped cream