For the scones:

In a large mixing bowl, combine the flour, brown sugar, baking powder, ground ginger, baking soda, salt and cinnamon. Using a pastry cutter, cut in the butter until the mixture resembles coarse crumbs. Make a well in the center.

In a small mixing bowl, stir together the egg yolk, molasses, and milk; add all at once to the center of the flour mixture. With a fork, stir until combined (mixture may seem dry).

Turn dough onto a lightly floured surface. Quickly knead dough for 10-12 strokes or until nearly smooth. Pat of lightly roll dough into a 7" circle. Cut into 8 wedges. Arrange wedges on an ungreased baking sheet about 1 inch apart. Brush with egg white and sprinkle with coarse sugar if desired.

Bake at 400F for 12-15 minutes or till lightly brown. Cool scones on a wire rack for 20 minutes. Serve warm with Nutmeg Whipped Cream if desired.

fat); 43 mg chol; 286 mg sodium; 37 gm carbo; 1 gm fiber; 4 gm pro.

To freeze: Cool scones completely and wrap tightly in foil; place in freezer bags. Freeze for up to 3 months. Place frozen, foil-wrapped scones in a 300F oven and heat for 15-20 minutes or until warm (10-15 minutes if thawed).

For the Nutmeg Whipped Cream:

In a chilled small mixer bowl, combine all of the ingredients. Beat with chilled beaters of an electric mixer on medium speed until soft peaks form. Serve immediately or cover and chill until needed, up to 2 hours. Makes 1 cup.

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.

Typed in Mm format by Linda Fields, Cyberealm Bbs 315-786-1120