Gingerbread Scones

• 1 cup Whole Wheat Flour
• 1 cup All-purpose Flour
• 2 teaspoons Baking Powder
• 1/2 teaspoons Baking Soda
• 1 teaspoon Ginger
• 2 teaspoons Cinnamon
• 1/4 teaspoons Cloves
• 1/4 teaspoons Salt
• 1/4 cups Unsalted Butter, Cold
• 1/3 cups Molasses
• 1 Egg, White And Yolk Separated, Divided
• 1/3 cups Non-fat Milk
• Coarse Sugar (optional For Sprinkling Over The Top)
• 4 ounces, weight White Chocolate (optional)

1. 1. Preheat oven to 400 F.
2. 2. In a large bowl, whisk together flours, baking powder, baking soda, ginger, cinnamon, cloves, and salt until well-combined.
3. 3. Using a pastry blender or two forks, cut in butter until mixture resembles coarse crumbs.
4. 4. In a small bowl, stir together molasses, egg yolk, and milk until combined. Slowly add this to the dry ingredients, stirring until just combined.
5. 5. Turn dough out onto a well-floured surface. Knead a few times until a soft dough forms. Shape dough into an 8-inch circle. Brush top with egg white. Sprinkle with coarse sugar. Cut into 8 pieces. Transfer pieces to parchment paper-lined baking sheet.
6. 6. Bake for 11-13 minutes or until edges start to turn golden brown.
7. 7. Remove scones to a wire rack to cool.
8. 8. Melt white chocolate in the microwave in 30 second bursts, stirring between bursts. Drizzle over the tops of the scones. Allow white chocolate to harden before serving.
9. This recipe is adapted from myrecipes.com.

whole wheat flour, allpurpose, baking powder, baking soda, ginger, cinnamon, ubc, ubc, ubc, molasses, egg, milk, sugar, weight white chocolate

Taken from tastykitchen.com/recipes/breads/gingerbread-scones-2/ (may not work)