Servings: 8

Ingredients Ingredients
2 cups unbleached white flour 2 cups unbleached white flour
1 tbsp baking powder 1 tbsp baking powder
1/4 tsp ground ginger ¼ tsp ground ginger
1/4 tsp ground cinnamon ¼ tsp ground cinnamon
1/8 tsp ground cloves ⅛ tsp ground cloves
2 tbsp granulated sugar coconut sugar, date sugar, regular, etc. 2 tbsp granulated sugar coconut sugar, date sugar, regular, etc.
1 tsp granulated sugar for sprinkling on top 1 tsp granulated sugar for sprinkling on top
1/2 cup cold butter in cubes = 4oz/115g weighed on a food scale ½ cup cold butter in cubes = 4oz/115g weighed on a food scale
1/4 cup molasses ¼ cup molasses
1/2 cup milk any kind - cow, coconut, almond, etc. ½ cup milk any kind - cow, coconut, almond, etc.
1 tsp milk for top 1 tsp milk for top

Preheat oven to 425 degrees F.
Mix all the dry ingredients together in a large bowl: the flour, cinnamon, ginger, cloves, baking powder, and 2 tablespoons of sugar.
Using a pastry cutter or the back of a fork, cut the butter cubes into the flour mixture until the butter pieces are around the size of peas.
Pour in ½ cup of milk and ¼ cup molasses and stir everything together until it's incorporated.
Bring the dough together with your hands a couple times and then flatten out onto a cookie sheet.  You can use parchment or spray underneath but I usually find that mine doesn't stick to the tray after baking.  Pat the dough into a circle that is about ¾" thick.
Brush the top of the dough circle with 1 teaspoon of milk and then sprinkle with the 1 teaspoon of sugar.  The milk will help the sugar stick and the sugar will give a nice crunchy topping to these gingerbread scones!
Cut into 8 wedges.
Bake at 425 F for 17 to 20 minutes, until risen and golden brown.
Devour these scones with a cup of hot coffee or tea.