Gingerbread Scones

I was craving bread today, but too busy to make something carb based for breakfast or lunch. To compensate, I made gingerbread scones for dinner. Balanced meal? Not really. Delicious? Absolutely! :0)

I love scones because they are incredibly simple to throw together and they bake up quickly. They require almost no special ingredients and can be endlessly varied by throwing in whatever fruit, nuts or spices you have around. If you've never made your own, try it!

Gingerbread Scones

2 1/2 cups flour
1/2 cup brown sugar (I only used 2 tbsp and thought it was plenty)
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 tsp ground ginger
1/2 tsp ground cloves
1/2 tsp ground nutmeg
1/2 cup butter, chilled (1 stick)
1 egg
1/3 cup buttermilk
1 tbsp molasses

Heat oven to 400*. Line baking sheet with parchment paper (or sprinkle with rice flour). In a large bowl, whisk together flour through nutmeg. Cut in butter with a fork or pastry blender.

In a small bowl, whisk together egg, buttermilk and molasses. Pour into flour mixture and stir until evenly moistened. With hands, quickly and gently press together to form dough. Place on baking sheet and pat into 7" round, 1" thick. Cut into 8 wedges, and separate slightly. (You can also make a rectangular shape and cut out mini wedges if for a more "high tea" presentation.)

If desired, brush the top with an egg wash and/or sprinkle lightly with sugar. Bake 20 to 25 min. Cool 10 min, and serve warm or at room temperature. Enjoy!