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Gingerbread Scones

• 2 Cups flour
• 3 Tablespoons brown sugar
• 2 teaspoons baking powder
• 1 teaspoon ground ginger
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 Cup cold butter or margarine
• 1/3 Cup molasses
• 1/4 Cup milk
• 1 egg separated
• granulated sugar

Instructions:
Preheat oven to 400 degrees.
In a large bowl combine flour, brown sugar, baking powder, ginger, baking soda, salt, and cinnamon. Cut in butter until mixture resembles coarse crumbs.
In a small bowl, combine the molasses, milk and egg yolk until smooth; stir into the flour mixture just until moistened.
Turn out onto a floured surface; knead gently 6-8 times. Pat into an 8" circle; cut into 12 wedges and place 1" apart on a greased baking sheet.
Beat egg white until frothy; brush over scones. Sprinkle with sugar.
Bake for 12-15 minutes or until golden brown. Serve warm.
Serves 12