Gingerbread Scones with Lemon Breakfast Cream

Preheat oven to 350F. Lightly butter a 10" circle on a baking sheet. In large bowl, stir together flour, brown sugar, baking powder, baking soda, spices, and salt. Cut the butter into the flour mixture, until it resembles course crumbs. In a small bowl, stir together the egg, molasses, milk, and vanilla. Add egg mixture to flour mixture and stir to combine. (You could add raisins here if you want.) With lightly floured hands, pat the dough into an 8" circle on the prepared baking sheet. Cut into 8 wedges. Bake 20-25 minutes. Let cool 5 minutes, then transfer to rack to cool (some more). Recut into wedges, if necessary. (from "Simply Scones" by Leslie Weiner and Barbara Albright)