Gingerbread Scones...

2 cups all-purpose flour
2 tsp. baking powder
1/4 tsp. baking soda
1 tsp. ground ginger
1 tsp. cinnamon
1/4 cup plus 3 tbsp. unsalted butter, cut into pieces
1/3 cup molasses
1/3 cup milk

Combine first 5 ingredients; cut in butter with a pastry blender or 2 knives until mixture is crumbly. Combine molasses and milk; add to flour mixture, stirring just until dry ingredients are moistened. Turn dough out onto a lighty floured surface and knead lightly 4 or 5 times.

Divide dough in half; shape each portion into a ball. Pat each ball into a 5-inch circle on an ungreased baking sheet. Cut each circle into 6 wedges, using a sharp knife; do not separate wedges. Bake at 425 degrees for 10 to 12 minutes or until lightly browned. Serve warm.