Gingerbread Scones with Nutmeg Cream
2 C flour
3 T brown sugar
2 t baking powder
1 t ground ginger
1/2t baking soda
1/2 t salt
1/2 t ground cinnamon
1/4 c butter
1 egg yolk, beaten
1/3 c molasses
1/4 c milk
1 egg white, slightly beaten
* coarse sugar
In a large mixing bowl combine the flour, brown sugar, baking powder, ground ginger, baking soda, salt and cinnamon. Using a pastry blender (or 2 knives) 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 lightly floured surface. Quickly knead dough 10-12 times or until nearly smooth. Pat or roll dough into a 7" circle. Cut into 8 wedges. Arrange wedges on an ungreased baking sheet about 1" apart. Brush with the egg white and sprinkle with coarse sugar.
Granulated sugar will work, just not as pretty. Bake in 400 degree oven or until light brown. Cool scones on wire rack for 20 minutes then serve with nutmeg cream.
In a chilled mixer bowl combine 1/2 C whipping cream, 1T sugar, 1/4t finely shredded orange peel, 1/4t vanilla and 1/8t ground nutmeg. Beat on medium until soft peaks form.
Will keep in fridge for about 2 hours.
Off to find some breakfast!
Jane