Gingerbread Scone

Directions

1. 1
   preheat oven to 400.
2. 2
   combine flour, brown sugar, baking powder, ginger, baking soda, salt, and cinnamon.
3. 3
   cut in butter until mixture is crumbly.
4. 4
   stir together egg yolk, molasses, and milk, add to flour mixture, stir until combined (mixture may seem dry).
5. 5
   place on lightly floured surface, knead 10-12 strokes (until nearly smooth).
6. 6
   pat into 7 inch circle, cut into 8 wedges.
7. 7
   arrange wedges on ungreased baking sheet, 1 inch apart.
8. 8
   brush tops with egg white, sprinke with sugar (if desired).
9. 9
   bake 12-15 minutes (until light brown).
10. 10
    cool on wire rack for 20 minutes, serve warm with nutmeg whipped cream (if desired).
11. 11
    Optional: Can make these ahead of time, freeze, and reheat on baking sheet at 300 for 20 minutes to serve.