In medium bowl, mix together flour, brown sugar, baking powder and baking soda, ginger, salt and cinnamon. Using a pastry blender (or two forks), cut in COLD butter until mixture is about the size of small peas.
In separate bowl, combine molasses, milk and egg yolk until fully mixed. Pour this into the dry ingredients in other bowl. Stir until just moistened. (Mixture was fairly crumbly. I added just a smidge more milk).
Turn dough out onto a lightly floured work surface, then knead dough about 7-8 times. Shape dough into an 8 inch circle (using your hands). Using a sharp knife, cut into 8 equal sized pieces.
Place scones onto a greased (or parchment paper covered) baking sheet. Place the dough wedges about an inch apart (but still in a circle shape).
In a small dish, beat the egg white until it is frothy. Brush the egg white over the top of each scone using a pastry brush. Sprinkle scones with coarse sugar.
Bake scones in preheated 400 degree oven for 12-15 minutes, or until they are light, golden brown in color. When done, remove to wire rack. Let cool.
To add decorative icing to the scones, mix together powdered sugar, vanilla extract and a teaspoon of water. Stir well. Continue to add a couple drops of water at a time until you have an icing that is "drizzle-able" (not too thick... not too thin). Place icing into a plastic squeeze bottle and decoratively drizzle over cooled scones OR place icing into a resealable plastic storage bag, snip a little piece off the bottom corner, and decorate.
Nutrition Facts
Gingerbread Scones
Amount Per Serving (1 scone)
Calories 296Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 4g25%
Cholesterol 36mg12%
Sodium 283mg12%
Potassium 363mg10%
Carbohydrates 54g18%
Sugar 30g33%
Protein 4g8%
Vitamin A 220IU4%
Calcium 94mg9%
Iron 2.4mg13%
* Percent Daily Values are based on a 2000 calorie diet.