This is a dry mix to make White Chocolate Ginger scones. It is a Marie Franco Signature™ recipe. Just add the wet ingredients: shortening, eggs , milk, molasses and mix and knead.
 
TO MAKE SCONES:
 
Pre-heat oven to 400°F. Empty the contents of the bag into a bowl. 
 
Cut in ¾ cup of shortening until the mixture resembles coarse crumbs. Make a well in the center of our mixture. 
 
In another bowl stir together a lightly beaten egg, 2 tbsp of milk and 1 tbsp molasses. Add the egg mixture to our mixture. Stir just until moistened. 
 
Turn out dough unto a lightly cured surface. Quickly knead by folding and gently pressing for 10 to 12 strokes or until nearly smooth. 
 
Pat or lightly roll dough into a 6-inch circle. Cut into 6 wedges dipping the knife into flour between cuts. 
 
Place wedges 1-inch apart on an ungreased baking sheet. Brush with milk and sprinkle with coarse or granulated sugar. 
 
Bake for 10 to 12 minutes or until bottoms are brown. Transfer to wire rack; cool slightly. Serve warm. 
 
Makes 6 scones
 
INGREDIENTS:
All-purpose flour, brown sugar, white chocolate chips, baking powder, ginger, baking soda, salt, cinnamon, nutmeg.
 
CONTAINS: WHEAT