Small Batch Gingerbread Scones

Ingredients

• 1 teaspoon double-acting baking powder 
• 0.3 teaspoon baking soda 
• 2 tablespoons very tightly brown sugar light packed
• 2 teaspoons butter 
• 4.5 oz flour all-purpose
• 0.3 teaspoon ground cinnamon 
• 0.5 teaspoon ground ginger 
• 1 tablespoons milk to make drizzling consistency or as needed ()
• 2 tablespoons milk 
• 3 tablespoons mild molasses 
• 0.7 cup powdered sugar 
• 0.3  scant teaspoon salt 
• 2 tablespoons cup heavy whipping cream sour
• 0.1 teaspoon vanilla extract 
• 1  eggs whole lightly beaten

Equipment

• bowl
• baking sheet
• oven
• whisk
• pastry cutter

Directions

1. Preheat oven to 400 degrees F. Have ready an ungreased baking sheet.In a large bowl, combine flour, baking powder, baking soda, salt, cinnamon and ginger.
2. Mix very well, then cut in butter until mixture resembles coarse crumbs. You can do this with a pastry cutter or your fingers.
3. Add the sugar and stir well.In a small bowl, combine the molasses, sour cream, milk, vanilla and 2 tablespoons of the egg.
4. Whisk until smooth, then add to the flour mixture and stir just until mixed and you have a soft dough – don’t over work it. Turn out onto a lightly floured surface and shape into a rectangle about 6×3 inches.
5. Cut that rectangle into two squares, and then cut squares diagonally to make 4 rectangles. Arrange a few inches apart on an ungreased baking sheet.
6. Brush tops with remaining egg.
7. Bake at 400F for 12-15 minutes.Meanwhile, prepare icing.
8. Mix the butter and powdered sugar together until well blended, then add milk ½ tablespoons at a time, stirring well, until icing is thick enough to drizzle.
9. Add the vanilla. Spoon the icing over the scones.