Put the dry ingredients in the bowl of a food processor and pulse to combine.
Drop the butter into the processor and pulse until the mixture resembles coarse crumbs, about 15 to 20 pulses.
Mix the egg and molasses in a glass measuring cup. Add enough buttermilk to make 1 cup, and then blend it all together well.
Add the liquid to the dry while pulsing, and stop when the dough just comes together.
Turn the dough out onto a floured surface. If it is very wet, pat in some extra flour. Pat into a 8 inch disk and cut into 8 triangles.
Place the scones on a parchment or silpat lined baking sheet and put in the freezer (or refrigerator if it won’t fit in your freezer) while you clean up.
Remove from the freezer and bake in the preheated oven for about 15-18 minutes, until lightly browned and firm on top.
Cool on a rack and then drizzle with the while chocolate.
To melt the chocolate, put the chocolate in the baggie and close tightly.
Microwave for about 30 seconds, then take it out and massage to melt the chocolate. Put it back in the microwave for 15 second intervals if the chocolate is not fully melted. Make sure the chocolate is completely melted and smooth before you continue. Mine took about a minute in total.
Push the melted chocolate down into one corner of the baggie and snip off a small bit of the tip. Squeeze the bag over the cooled scones to drizzle the chocolate. You can do it as thickly or as thinly as you want.
https://theviewfromgreatisland.com/white-chocolate-drizzled-gingerbread-scones/ December 9, 2012