Why You’ll Love This Recipe

I love this recipe because the scones are quick to make, require no complicated steps, and bake up beautifully in under 15 minutes. The combination of oats and flour gives them a satisfying texture, while the spices add depth without being overwhelming. The lemon breakfast cream adds a refreshing balance that complements the warmth of the gingerbread perfectly.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

¼ cup granulated sugar
1 ¾ cups all-purpose flour
¾ cup Quaker® Oats (Quick or Old Fashioned, uncooked)
4 teaspoons baking powder
1 teaspoon ground ginger
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg (Optional)
⅛ teaspoon ground cloves
⅓ cup chilled margarine
⅓ cup low-fat milk
2 egg whites, slightly beaten
2 tablespoons molasses

Lemon Breakfast Cream:
¾ cup ricotta cheese
2 tablespoons frozen lemonade concentrate, thawed

Directions

1. I preheat the oven to 425°F.

2. In a large bowl, I combine the sugar, flour, oats, baking powder, ginger, cinnamon, nutmeg, and cloves.

3. I cut in the chilled margarine until the mixture becomes crumbly.

4. In a separate small bowl, I mix together the milk, egg whites, and molasses, then add this to the dry ingredients.

5. I turn the dough onto a floured surface and gently knead it up to 10 times.

6. I flatten the dough to about 3/4-inch thickness and cut out rounds using a biscuit cutter.

7. I place the scones on an ungreased cookie sheet and sprinkle the tops with the reserved teaspoon of sugar.

8. I bake them for 9–11 minutes, until golden brown.

9. While they bake, I make the Lemon Breakfast Cream by blending ricotta cheese and thawed lemonade concentrate until smooth.

10. I serve the scones warm with a generous spoonful of the lemon cream.

Servings and Timing

This recipe makes 10 scones.
Prep time is about 15 minutes, bake time 9–11 minutes, for a total of roughly 24 minutes.

Variations

• I sometimes substitute butter for margarine for a richer flavor.

• I like adding a handful of raisins or dried cranberries for extra sweetness.

• I occasionally drizzle the baked scones with a simple lemon glaze instead of serving them with cream.

• I enjoy shaping the dough into a round and cutting it into wedges for a more traditional scone look.

Storage/Reheating

I store leftover scones in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. To reheat, I warm them in the oven at 300°F for a few minutes or microwave them briefly. The lemon breakfast cream keeps well in the fridge for up to 3 days.

FAQs

Can I use butter instead of margarine?

Yes, I often use cold unsalted butter with great results.

Can I use whole milk instead of low-fat milk?

Absolutely; whole milk will make the scones slightly richer.

Can I make the dough ahead of time?

Yes, I refrigerate the dough overnight and bake the next morning.

Do I have to use oats?

The oats contribute texture, but I can replace them with the same amount of flour if needed.

Can I add more molasses?

Yes, though adding too much may make the dough sticky; I adjust sparingly.

What can I substitute for lemonade concentrate?

I can use lemon curd or a mixture of lemon juice and a little sugar.

How do I keep the scones tender?

I avoid over-kneading and mix only until the dough comes together.

Can I freeze the scones?

Yes, I freeze them baked or unbaked; unbaked scones can be baked straight from frozen.

Can I double the recipe?

Yes, the recipe doubles easily without adjustments.

Can I use a food processor to mix the dough?

Yes, but I pulse gently to avoid overmixing.

Conclusion

I love how these gingerbread scones deliver warm, comforting spice in a tender, oat-filled crumb that’s perfect for breakfast or brunch. Paired with the bright Lemon Breakfast Cream, they feel both cozy and refreshing—a delightful addition to any morning table.