Name: Maple Glazed Gingerbread Scones
Prep time: 15 min
Cook time: 20 min
Yield: 8, 8-10
Ingredients: 3/4 teaspoon ground ginger; 2 eggs; 3/4 teaspoon salt; 1/3 cup milk; 2 tablespoons butter; 1/3 cup real maple syrup; 2 cups all purpose flour; 1¼ cups powdered sugar; 1/2 cup butter; 1 cup whole wheat pastry flour; 1/2 teaspoon cinnamon; 1/2 teaspoon ground cloves; 1 tablespoon baking powder; 1/3 cup molasses; additional flour as needed; 1/2 cup egg whites; 1 teaspoons vanilla; 1 tbs. maple syrup; 1-2 tablespoons water

Instructions

Put the butter in the freezer while you prep the other ingredients so it will be cold and firm enough to grate in step four.
Mix flours, cinnamon, cloves, ginger, salt, and baking powder.
Whisk the eggs, maple syrup, molasses, and milk.
Grate the butter and work into the flour mixture with your hands or with a pastry cutter until crumbs form. It’s okay if there are visible pieces of butter.
Stir the wet ingredients into the flour/butter mixture until just combined.
Transfer the dough to a floured work surface and form into a thick circle about 6-7 inches. Transfer to the freezer to chill for 15 minutes. While freezing, preheat oven to 425 degrees.
Line a baking sheet with parchment paper. Take the dough out of the freezer and pat it together a few more times it so it’s a tight, thick circle. Transfer the dough to the baking sheet.
Cut into eight or ten wedges with a sharp, wet knife to prevent sticking and space the pieces out so they won’t bump into each other when they rise (they will puff significantly in the oven).