Mini Gingerbread Scones

These small scones are delicious for breakfast, a snack or ANYTIME! I included a lot of photos this time. I hope you like them!

Combining the first 7 ingredients.

Combining the first 7 ingredients.

I cut the cold butter into small pieces...putting them into the dry ingredients...

I cut the cold butter into small pieces…putting them into the dry ingredients…

...then using my pastry blender, I cut in the butter til the mixture looked like coarse crumbs.

…then using my pastry blender, I cut in the butter til the mixture looked like coarse crumbs.

Here, I'm whisking together the egg yolk, milk and molasses...

Here, I’m whisking together the egg yolk, milk and molasses…

...then adding the dry ingredients.

…then adding the dry ingredients.

Here, I'm gently kneading the dough. (For easy clean up, I put Press and Seal down on the counter.)

Here, I’m gently kneading the dough. (For easy clean up, I put Press and Seal down on the counter.)

This shows how I cut the dough to make 18 triangles.

This shows how I cut the dough to make 18 triangles.

Brushing on the egg white and sprinkling the scones with the coarse sugar.

Brushing on the egg white and sprinkling the scones with the coarse sugar.

Fresh out of the oven...they smell HEAVENLY!

Fresh out of the oven…they smell HEAVENLY!

I just HAD to taste these right away...mmm mmm good!!!

I just HAD to taste these right away…mmm mmm good!!!

Mini Gingerbread Scones

2 Cups All-Purpose Flour

1/4 Cup Packed Brown Sugar

2 tsp Baking Powder

1 tsp Ginger

1/2 tsp Salt

1/2 tsp Baking Soda

3/4 tsp Cinnamon

1/4 Cup Cold Butter

1/3 Cup Molasses

1/4 Cup Milk

1 Egg, separated

Coarse Sugar (for sprinkling on top)

1. Preheat oven to 400°F. Either spray 2 baking sheets with cooking spray or line with parchment paper.

2. In large bowl, whisk together the first 7 ingredients til well combined. Cut in the cold butter with a pastry blender (or 2 knives) til mixture looks like coarse crumbs. In a separate bowl, whisk molasses, milk and egg yolk til well blended; stir into crumb mixture just til moistened. 

3. Turn dough onto lightly floured surface and gently knead 6-8 times. Pat into a square that’s approximately 1/2 inch thick. (It will be about 7-8 inches square.)

4. Using a knife, cut into 9 smaller squares. (It helps if you frequently dip your knife in flour…to keep dough from sticking too much.) Then, cut each of those squares diagonally into triangles. (You’ll end up with 18 triangles.) Place scones 1 inch apart onto prepared baking sheets.

5. In small bowl, whisk egg white til frothy; brush over the scones. Sprinkle each with coarse sugar. Bake 8-10 minutes or til golden brown and tops spring back when lightly touched.

**RECIPE AND PHOTOS BY RENEE’S GOURMETS** 

 

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