Yield: 1 Servings
|¼ cup||Brown Sugar|
|1 teaspoon||Baking Powder|
|1 teaspoon||Each Ginger & Cinnamon|
|½ teaspoon||Each Allspice, Salt & Baking|
|⅓ cup||Light Molasses|
Follow standard scone directions (see above). If you want, you can score the wedges once down the center, and then on either side so that the scones "look like trees." I have also dotted these with cinnamon imperials (aka "red-hots") so it looks like berries on the trees.