Gingerbread and Cranberry Scones

Preheat oven to 375°F. Line 2 baking sheets with parchment paper and set aside.

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

In a small bowl, stir together the egg, whipping cream and molasses. Add this mixture all at once to the flour mixture. Stir until ingredients are combined.

Turn dough out onto a lightly floured surface. Knead dough about 10 times, or until nearly smooth.

Divide dough in half and lightly pat each half into a 5″ to 6″ circle, about 3/4″ thick. Cut each circle into 6 wedges. Place wedges about 2″ apart on parchment-lined baking sheets. In a small bowl, combine egg white and water. Brush tops of scones with egg white mixture and sprinkle with coarse sugar to your liking.

Bake for 12 to 15 minutes, or until a toothpick inserted into a crack in the top of scones comes out clean. I recommend letting them cool a few minutes and serving them warm and fresh.