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: SCONES; 1/4 cup granulated sugar, divided; 1 3/4 cups all-purpose flour; 3/4 cup old-fashioned oatmeal; 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 margarine; 1/3 cup skim milk; 1/3 cup dried currants or 1/3 cup raisins; 2 egg whites, slightly beaten; 2 tablespoons molasses; Lemon Breakfast Cream; 3/4 cup part-skim ricotta cheese; 2 tablespoons frozen lemonade concentrate, thawed

Servings: persons

SCONES
1/4 cup granulated sugar, divided
1 3/4 cups all-purpose flour
3/4 cup old-fashioned oatmeal
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 margarine
1/3 cup skim milk
1/3 cup dried currants or 1/3 cup raisins
2 egg whites, slightly beaten
2 tablespoons molasses
Lemon Breakfast Cream
3/4 cup part-skim ricotta cheese
2 tablespoons frozen lemonade concentrate, thawed

1
To prepare Scones: Preheat oven to 425u00b0.
2
Reserve 1 teaspoon of sugar.
3
In a large bowl, combine remaining sugar with flour, oatmeal, baking powder, ginger, cinnamon, nutmeg, if used, and cloves, mixing well.
4
Cut in margarine until crumbly.
5
In a small bowl, combine milk, currants, egg whites and molasses.
6
Add to dry ingredients and mix just until moistened.
7
Turn dough onto lightly floured surface; knead gently 5 to 10 times.
8
Pat dough to 3/4-inch thickness.
9
Cut with 2 1/2-inch heart-shaped or round biscuit cutter.
10
Place on ungreased cookie sheet.
11
Sprinkle tops with reserved 1 teaspoon sugar.
12
Bake for 9 to 11 minutes or until golden brown.
13
Serve with Lemon Breakfast Cream.
14
To make Lemon Breakfast Cream: Place cheese and lemonade concentrate in blender container or the bowl of a food processor.
15
Cover and blend on high speed or process until smooth.
16
Serve with warm scones.
17
For a thinner consistency to Lemon Breakfast Cream, add 1/2 cup low-fat lemon yogurt.

406

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 17 ingredients. The key ingredients include: SCONES, 1/4 cup granulated sugar, divided, 1 3/4 cups all-purpose flour, 3/4 cup old-fashioned oatmeal, 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!