Gingerbread Scones with Lemon Breakfast Cream Recipe

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 sugar; ⅛ teaspoon cloves; 1 3/4 cups flour, all-purpose; ⅓ cup margarine; 3/4 cup rolled oats (uncooked); ⅓ cup milk, skim; 4 teaspoons baking powder; ⅓ cup currants or raisins; 1 teaspoon ginger; 2 each egg whites slightly beaten; 1/2 teaspoon cinnamon; 2 tablespoons molasses; 1/4 teaspoon nutmeg; 3/4 cup ricotta cheese (part-skim); 2 tablespoons lemonade thawed concentrate

Servings: persons

1/4 cup sugar
⅛ teaspoon cloves
1 3/4 cups flour, all-purpose
⅓ cup margarine
3/4 cup rolled oats (uncooked)
⅓ cup milk, skim
4 teaspoons baking powder
⅓ cup currants or raisins
1 teaspoon ginger
2 each egg whites slightly beaten
1/2 teaspoon cinnamon
2 tablespoons molasses
1/4 teaspoon nutmeg
3/4 cup ricotta cheese (part-skim)
2 tablespoons lemonade thawed concentrate

1
Heat oven to 425F (220C).
2
Reserve 1 teaspoon of sugar; combine remaining sugar with next seven ingredients, mixing well.
3
Cut in margarine until crumbly.
4
Add combined milk, currants, egg whites and molasses, mixing just until moistened.
5
Turn out onto lightly floured surface, knead gently 5 to 10 times.
6
Pat dough to 3/4 inch thickness.
7
Cut with 2 1/2 inch heart-shaped or round biscuit cutter.
8
Place on ungreased cookie sheet.
9
Sprinkle tops with reserved 1 teaspoon sugar.
10
Bake 9 to 11 minutes or until golden brown.
11
Place ricotta cheese and lemonade concentrate in blender or food processor; cover.
12
Blend on high or process until smooth.
13
Serve with warm scones.
14
VARIATION: For thinner cream consistency, add 1/2 cup low-fat lemon yogurt.

477

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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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 sugar, ⅛ teaspoon cloves, 1 3/4 cups flour, all-purpose, ⅓ cup margarine, 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.

Gingerbread Scones with Lemon Breakfast Cream

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