**optional: 1 Tbsp egg white and 1 Tbsp turbinado sugar for finishing
Instructions
Preheat the oven to 450ºF.
Combine the dry ingredients first: flour, flax, baking powder, baking soda, salt, ginger, cinnamon, and sugar.
Sprinkle in the grated frozen butter. Toss to coat the bits of butter in the dry mix, and then use your fingers to work the butter into the dry mix until it is a little crumbly, but there are still largish chunks of butter.
Whisk together the wet team in a separate bowl (I used a glass measuring cup): molasses, milk, and egg.
Use your fingers to create a well in the middle of the dry ingredients, and pour the wet mixture into the hole.
Gently fold it together to create a sticky dough using as few motions as possible.
Once it comes together, dump it out onto a floured surface. Work it into a ball, and then roll it out to 1-inch thick circle.
Cut it into 8 wedges.
Place the wedges separately onto a lined baking sheet.
If you want to make them fancy, brush the tops with egg white and sprinkle with a pinch of turbinado sugar
Bake at 450°F for 12-15 minutes.
Allow them to cool for at least 5 minutes before serving. Cool completely if decorating with icing or before moving them to an airtight storage container to save for later.