"Gingerly Taking Tea"
Gingerbread Scone Mix in a Jar

     You will need 3 one-pint glass food storage jars for this Scone Mix.
     In a large bowl, combine flour, brown sugar, baking powder, ginger, cinnamon, salt, baking soda, cloves and nutmeg.
     Using a pastry blender (or two knives), cut in the shortening until the mixture is crumbly.
     Divide the mixture evenly amongst the three glass jars. Seal the jars and cover the lids with pretty rounds of fabric tied on with ribbon (or however you wish to decorate them). Attach a card to each jar with directions on how to make the Gingerbread Scones.
     To prepare the Gingerbread Scones, empty the contents of one jar into a medium bowl. Make a well in the center of the mixture.
     In a small bowl, stir together the egg, milk and molasses. Add the egg mixture to the flour mixture and stir just until moistened.
     Turn out the dough onto a lightly floured surface and quickly knead by folding and gently pressing the dough 12 times. Lightly roll out the dough into a 6" circle. Cut the dough into six wedges (you may need to dip the knife into flour between cuts to keep it from sticking).
     Place the wedges 1" apart on an ungreased baking sheet. Brush the wedges with milk and sprinkle with coarse or granulated sugar.
     Bake at 400 degrees for 10-12 minutes or until the bottoms are browned. Transfer to a wire rack and cool slightly. Serve warm.
     Store the jars in a cool, dry place for up to 1 month. Makes 3 jars. The contents of each jar will make 6 scones.