Gingerbread Scones Mix

This recipe makes enough for 3 small gifts.

3 ¾ cups all purpose flour [488 g]
½ cup packed brown sugar [95 g]
2 tbsp baking powder
2 tsp ground ginger
1 tsp ground cinnamon
½ tsp salt
¼ tsp baking soda
¼ tsp ground cloves
¼ tsp ground nutmeg
¾ cup shortening [150 g]

Combine flour, brown sugar, baking powder, ginger, cinnamon, salt, baking soda, cloves, and nutmeg in a large mixing bowl. Cut in shortening with a pastry blender until mixture resembles coarse crumbs. Store in an airtight container for up to six weeks at room temperature, or for up to six months in the freezer.

For each gift measure about 1 ¼ cups of mixture into a small jar.

Attach to Jar: Gingerbread Scones 1 Jar Gingerbread Scones Mix 2 tbsp milk 1 tbsp molasses 1 egg, beaten.

In a medium bowl, empty jar mix and make a well in its center.

In a separate bowl combine milk, molasses, and egg. Add this to the original mixture and stir until moistened. Turn dough onto a lightly floured surface and quickly knead the dough for 10-12 strokes or until dough is nearly smooth. Pat or lightly roll dough into a 6 inch circle and cut out 6 wedges.

Place wedges onto an ungreased cookie sheet. Brush with milk and sprinkle with sugar. Bake in 400°F oven for 10-12 minutes or until bottoms are brown.