Gingerbread Scones with Lemon Breakfast Cream
Tender, warmly spiced gingerbread scones made with oats and molasses, paired with a bright and tangy lemon breakfast cream for a cozy and refreshing morning treat.
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Total Time: 24 minutes
- Yield: 10 scones
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
1/4 cup granulated sugar
1 3/4 cups all-purpose flour
3/4 cup oats (Quick or Old Fashioned, uncooked)
4 tsp baking powder
1 tsp ground ginger
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg (optional)
1/8 tsp ground cloves
1/3 cup chilled margarine
1/3 cup low-fat milk
2 egg whites, slightly beaten
2 tbsp molasses
Lemon Breakfast Cream:
3/4 cup ricotta cheese
2 tbsp frozen lemonade concentrate, thawed
Instructions
- Preheat oven to 425°F (220°C).
- In a large bowl, combine sugar, flour, oats, baking powder, ginger, cinnamon, nutmeg, and cloves.
- Cut in the chilled margarine until the mixture resembles coarse crumbs.
- In a small bowl, mix the milk, egg whites, and molasses. Add to the dry ingredients.
- Turn the dough onto a floured surface and knead gently up to 10 times.
- Flatten the dough to 3/4-inch thickness and cut out rounds using a biscuit cutter.
- Place scones on an ungreased baking sheet and sprinkle the tops with a little sugar.
- Bake for 9–11 minutes, until golden brown.
- For the Lemon Breakfast Cream, blend ricotta and lemonade concentrate until smooth.
- Serve scones warm with a spoonful of lemon cream.
Notes
Substitute butter for margarine for richer flavor.
Add raisins or dried cranberries for extra sweetness.
Use a lemon glaze instead of breakfast cream for a simpler finish.
Shape dough into a round and cut into wedges for traditional scones.
Nutrition
- Serving Size: 1 scone with lemon cream
- Calories: 185
- Sugar: 9g
- Sodium: 210mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 10mg
