These scones pack a welcome punch of ginger flavor thanks to three types of ginger. Your family will love these gingerbread scones Christmas morning topped with butter and jam.
Preheat the oven to 400 F. Line a baking sheet with parchment paper.
Mix together the flour, brown sugar, baking powder, crystallized ginger, ground ginger, salt, baking soda and cinnamon together. Cut in the butter until the mixture resembles large crumbs.
In a small bowl. mix together the molasses, milk, ginger paste, and egg yolk.
Make a well in the middle of the dry ingredients and pour in the wet ingredients. Mix the wet ingredients into the dry.
Turn out the mixture onto your baking sheet and pat into a large disc about an inch or so thick. Cut into 8 wedges and separate.
Brush the tops of the scones with the egg white and top with the turrbinado sugar.
Bake for 12 - 15 minutes, or until a nice golden brown.