Ingredients:

2 cups all-purpose flour
3 tbls. brown sugar
2 tsp. Baking Powder
1 tsp. ground ginger
1/2 tsp. salt
1/2 tsp. Baking Soda
1/2 tsp. ground cinnamon
pinch of clove
1/2 cup butter (cold and cut into pieces)
1/3 cup molasses
1/4 cup milk
1 egg separated
Powdered sugar to dust (optional)

Directions:

In large bowl combine dry ingredients together. Cut in butter until mixture resembles coarse crumbs. In smaller bowl combine wet ingredients with egg yolk (reserve the white for the wash) and stir until smooth. Add to dry ingredients and mix until just wet. Turn out onto floured surface and knead 6 to 8 times. Separate dough into about 6-8 round balls. Roll or pat out each ball into a circle and cut into fourths. Place on greased cookie sheet about 1 inch apart. Brush with egg white and bake for 8-12 minutes or until scones spring back when touched lightly in center. Dust with powdered sugar if desired or glaze with lemon or orange glaze.

From a recipe by Elizabeth O. Slight
www.sugarpiesfood.com