Gingerbread Scones with Nutmeg Cream

Gingerbread Scones with Nutmeg Cream

2 cups flour
3 tbsp brown sugar
2 tsp baking powder
1 tsp ground ginger
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1/4 cup butter
1 egg yolk, beaten
1/3 cup molasses
1/4 cup milk
1 egg white, slightly beaten
* coarse sugar

Nutmeg Cream:
1/2 cup whipping cream
1 tbsp sugar
1/4 tsp finely shredded orange peel
1/4 tsp vanilla
1/8 tsp ground nutmeg

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° F oven or until light brown. Cool scones on wire rack for 20 minutes then serve with nutmeg cream.

Nutmeg Cream:
In a chilled mixer bowl combine all of the Nutmeg Cream ingredients. Beat on medium until soft peaks form. This will keep in fridge for about 2 hours.

Off to find some breakfast!


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