Gingerbread Scones (The Art and Soul of Baking by Cindy Mushet)

• 2 cups all-purpose flour
• 1/3 cup firmly packed light brown sugar
• 2 1/2 teaspoons ground ginger
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground cloves
• 1 3/4 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 stick (4 ounces) cold unsalted butter, cut into 1/2-inch cubes
• 1/2 cup plus 2 tablespoons (5 ounces) buttermilk
• 2 tablespoons light unsulfured molasses
• 1 egg, lightly beaten
• 1 tablespoon granulated sugar

Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper or a thin silicone mat. Place the flour, brown sugar, ginger, cinnamon, cloves, baking powder, baking soda, and salt in the bowl of a food processor and process for 10 seconds to blend well.

Add the cold butter pieces and pulse 5 times at 1-second intervals, or until the butter is cut into medium pieces.

Blend the buttermilk and molasses together, in the measuring cup. Pour the mixture into the food processor and pulse another 20 times, or until the dough holds together in large, thick clumps. Use a spatula to scrape the dough out onto a lightly floured work surface. Gently squeeze or knead the clumps together until they form a cohesive dough.

Pat the dough into a circle about 7 inches in diameter and about 1 inch thick. Use a sharp knife to cut the dough into 8 equal wedges and transfer to the prepared baking sheet, spacing them about 2 inches apart.

Brush the tops with a thin coating of the beaten egg (you will not use all of the egg) and sprinkle evenly with the 1 tablespoon of granulated sugar. Bake for 14 to 17 minutes, until firm to the touch and golden brown.

Transfer to a rack and let cool for 5 minutes. Serve warm or at room temperature.

Yield: 8 scones