Easy Breakfast Recipe: Gingerbread Scones

Servings: 8

Ingredients:
2 tsp Baking Powder
1 egg yolk
1 tbsp Sugar
FOR THE NUTMEG WHIPPED CREAM
1 Recipe Nutmeg Whipped Cream
1/4 tsp Vanilla
Coarse sugar
1/8 tsp Ground nutmeg
1/2 tsp Ground cinnamon
1/4 tsp orange peel
1/4 cup milk
1/4 cup Butter
3 tbsp Brown sugar
1/2 tsp Baking soda

Directions:
FOR THE SCONES:

• In a large mixing bowl, combine the brown sugar, flour, baking soda, salt, baking powder, ground ginger & cinnamon.  
• Using a pastry cutter, 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, milk, & molasses; add all at once to the center of the flour mixture.
• With a fork, stir until combined (mixture may seem dry). Turn dough onto a lightly floured surface.
• Quickly knead dough for 10-12 strokes or up to nearly smooth.
• Pat of lightly roll dough into a 7" circle.
• Cut into 8 wedges.
• Arrange wedges on an ungreased baking sheet about 1 inch apart. 
• Brush with egg white and sprinkle with coarse sugar if desired. 
• Bake at 400 degrees F for 12-15 mins or till lightly brown. 
• Cool scones on a wire rack for 20 minutes.
• Serve warm with Nutmeg Whipped Cream if desired. To freeze: Cool scones completely and wrap tightly in foil; place in freezer bags.
• Freeze for until 3 months.
• Place frozen, foil-wrapped scones in a 300 degrees F oven &  heat for 15-20 mins or until warm (10-15 mins if thawed).

FOR THE NUTMEG WHIPPED CREAM:

• In a chilled small mixer bowl, combine all of the ingredients.
• Beat with chilled beaters of an electric mixer on medium speed until soft peaks form.
• Serve immediately or cover and chill until needed, until 120 mins. Makes 1 cup.