Gingerbread Scones With Lemon Breakfast Cream

Name: Gingerbread Scones With Lemon Breakfast Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup granulated sugar; 1 3/4 cups all-purpose flour; 3/4 cup Quaker(R) Oats (Quick or Old Fashioned, uncooked); 4 teaspoons baking powder; 1 teaspoon ground ginger; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg (optional); 1/8 teaspoon ground cloves; 1/3 cup chilled margarine; 1/3 cup low-fat milk; 2 egg whites, slightly beaten; 2 tablespoons molasses; Lemon Breakfast Cream:; 3/4 cup ricotta cheese; 2 tablespoons frozen lemonade concentrate, thawed

Servings: persons

1/4 cup granulated sugar
1 3/4 cups all-purpose flour
3/4 cup Quaker(R) Oats (Quick or Old Fashioned, uncooked)
4 teaspoons baking powder
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg (optional)
1/8 teaspoon ground cloves
1/3 cup chilled margarine
1/3 cup low-fat milk
2 egg whites, slightly beaten
2 tablespoons molasses
Lemon Breakfast Cream:
3/4 cup ricotta cheese
2 tablespoons frozen lemonade concentrate, thawed

1
Preheat oven to 425 degrees F.
2
In a large bowl, combine sugar,flour, oatmeal, baking powder, ginger, cinnamon, & nutmeg. Stir in margarine until crumbly.
3
In a small bowl, combine milk, egg whites and molasses. Add to dry ingredients and mix.
4
Add dough onto a floured surface; knead gently up to 10 times.
5
Flatten dough to about 3/4-inch thickness. Cut with round biscuit cutter.
6
Place on ungreased cookie sheet. Sprinkle tops of scones with reserved 1 teaspoon sugar.
7
Bake for 9 to 11 minutes or until golden brown.
8
While cooking, begin making the Lemon Breakfast Cream.
9
Place cheese and lemonade concentrate into blender or food processor and blend until smooth. Serve on top of warm scones and enjoy!

477

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/4 cup granulated sugar, 1 3/4 cups all-purpose flour, 3/4 cup Quaker(R) Oats (Quick or Old Fashioned, uncooked), 4 teaspoons baking powder, and more.

Yes, Gingerbread Scones With Lemon Breakfast Cream falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!