Gingerbread Scones submitted by Mom Johnson
Yummy for the Fall season...serve with spiced whipping cream or "creme fresh". These scones do NOT hold their shape well...a little amorphous rather than triangular. Remember...flavor before beauty!

Preheat the oven to 425 degrees and line a sheet pan with parchment. In a bowl, mix together the flour, brown sugar, baking powder, baking soda, salt and spices. Using a pastry blender, cut in the butter until the mixture resembles "cornmeal and peas". Add the dried cranberries and currants and mix well. Whisk together the buttermilk and molasses. Add to the dry ingredients and stir just until the mixture forms shaggy clumps. Transfer the dough to a lightly floured table and knead several times, just till the dough comes together. Pat the dough into a 7-inch circle. With a sharp knife, cut the dough into eighths. Lightly brush the tops of the scones with the egg and sprinkle with a little brown sugar, if you like. Place several inches apart on the baking sheet and bake for 15 minutes until firm and golden brown. Makes 8 scones.

v 2 cups flour
v 1/3 cup plus 1 T. brown sugar
v 2 tsp. baking powder
v 1/2 tsp. baking soda
v 1/4 tsp. salt
v 2 1/2 tsp. ginger
v 1 1/2 tsp. cinnamon
v 1/2 tsp. cloves
v 8 T. cold, unsalted butter, cut into small chunks
v 1/2 cup dried cranberries
v 1/4 cup currants
v 1/2 cup plus 1 T. buttermilk
v 3 T. molasses

v 1 egg, slightly beaten, for the glaze.