- Preheat oven to 375 degrees F. In a large bowl combine the flours, brown sugar, baking powder, ground ginger, salt, cinnamon, and baking soda. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in currants and crystallized ginger. Make a well in the center of the flour mixture; set aside.
- In a small bowl stir together the egg, whipping cream and molasses. Add egg mixture all at once to flour mixture. Using a fork, stir until just moistened.
- Turn dough onto a lightly floured surface. Knead dough by folding and gently pressing it for 10 to 12 strokes or until dough is nearly smooth. Divide dough in half. Pat or lightly roll each dough half into a 5- to 5 1/2-inch circle that is 3/4 inch thick. Cut each circle into six wedges. Place wedges about 2 inches apart on a large ungreased baking sheet. In a small bowl combine egg white and water. Brush wedges with egg white mixture and, if desried, sprinkle with coarse sugar.
- Bake for 12 to 15 minutes or until a wooden toothpick inserted into a crack in top of scones comes out clean. Transfer to a wire rack. Serve warm or let cool. Place cooled scones in tin; cover tin. Attach directions for reheating scones.
From the Test Kitchen
Wrap cooled scones in a single layer in foil; place in a freezer bag and seal bag. Freeze for up to 1 month.
TO REHEAT SCONES:
Remove scones from freezer bag. Place frozen, foil-wrapped scones in a 300 degrees F oven and heat for 20 minutes or until heated through (12 minutes, if thawed).
Nutrition Facts (Gingerbread Scones)
- Per serving:
- 210 kcal ,
- 8 g fat
- (5 g sat. fat ,
- 0 g polyunsaturated fat ,
- 2 g monounsaturated fat ),
- 42 mg chol. ,
- 214 mg sodium ,
- 32 g carb. ,
- 2 g fiber ,
- 14 g sugar ,
- 4 g pro.