Gingerbread Scones

I like gingerbread. I like scones. I like gingerbread scones served whipped cream and tea.

2 cups flour
3 tbsp. brown sugar
2 tsp. baking powder
1 tsp. ground ginger
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/4 cup cold butter
1/3 cup blackstrap molasses
1/4 cup milk
1 egg, separated

sugar

In a large bowl, combine flour, brown sugar, baking powder, ginger, baking soda, salt, and cinnamon. Cut in butter until mixture resembles coarse crumbs. In a small bowl, combine the molasses, milk, and egg yolk until smooth; stir into the flour mixture just until moistened. Turn on to a floured surface; knead gently 6-8 times. Pat into an 8-inch circle; cut into 12 wedges and place 1 in. apart on a greased baking sheet. Beat egg white until frothy; brush over the scones and sprinkle with sugar. Bake in a 400 degree oven for 12-15 minutes or until golden brown. Serve warm with whipped cream (or, if you're lame like me, serve with lumpy, faux Devonshire cream).