Add 2 Tbsp of Gingerbread Sweet Dip mix to Tonia’s Scone Mix. In a large bowl, cut the butter into the scone/sweet dip mixture until it resembles coarse cornmeal. Create well in center of blended mixture.
Separate one egg and reserve the egg white
In a small bowl, combine the egg yolk with the remaining egg and the whipping cream using a fork.
Pour into well and mix until the dough comes clean from the sides of the bowl.
Gather dough into a ball, turn out onto a lightly floured surface and knead three times
Roll dough into ½'' thick round and cut into 12 wedges.
Arrange on an ungreased baking sheet 1'' apart. Brush tops with reserved egg white and sprinkle with sugar.
Bake in preheated oven for 15 minutes or until light golden brown.