| 1 | For the scones: in a large mixing bowl, combine the flour, brown sugar, baking powder, ground ginger, baking soda, salt and cinnamon. |
| 2 | Using a pastry cutter, cut in the butter until the mixture resembles coarse crumbs. |
| 3 | Make a well in the center. |
| 4 | In a small mixing bowl, stir together the egg yolk, molasses, and milk; add all at once to the center of the flour mixture. |
| 5 | With a fork, stir until combined (mixture may seem dry). |
| 6 | Turn dough onto a lightly floured surface. |
| 7 | Quickly knead dough for 10-12 strokes or until nearly smooth. |
| 8 | Pat of lightly roll dough into a 7" circle. |
| 9 | Cut into 8 wedges. |
| 10 | Arrange wedges on an ungreased baking sheet about 1 inch apart. |
| 11 | Brush with egg white and sprinkle with coarse sugar if desired. |
| 12 | Bake at 400f for 12-15 minutes or till lightly brown. |
| 13 | Cool scones on a wire rack for 20 minutes. |
| 14 | Serve warm with nutmeg whipped cream if desired. |
| 15 | Nutritional info per serving: 223 calories; 7 gm total fat (4 gm sat. |
| 16 | Fat); 43 mg chol; 286 mg sodium; 37 gm carbo; 1 gm fiber; 4 gm pro. |
| 17 | To freeze: cool scones completely and wrap tightly in foil; place in freezer bags. |
| 18 | Freeze for up to 3 months. |
| 19 | Place frozen, foil-wrapped scones in a 300f oven and heat for 15-20 minutes or until warm (10-15 minutes if thawed). |
| 20 | For the nutmeg whipped cream: in a chilled small mixer bowl, combine all of the ingredients. |
| 21 | Beat with chilled beaters of an electric mixer on medium speed until soft peaks form. |
| 22 | Serve immediately or cover and chill until needed, up to 2 hours. |
| 23 | Makes 1 cup. |
| 24 | Nutritional info per 2 tbsp: 58 calories; 6 gm total fat (3 gm sat fat); 20 mg chol; 6 mg sodium; 2 gm carbo; 0 gm fiber; 0 gm prot. |
