Gingerbread Scones with Lemon Breakfast Cream

Total Time
Prep 20 mins
Cook 9 mins

Perfect on a cold winter morning.

Ingredients Nutrition


  1. To prepare Scones: Preheat oven to 425°.
  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.


Most Helpful

My DH who had lived in Scotland for several years, RAVED about these!! I made them exactly as written. It surprised me how quick and easy they were to do; and the lemon cream really highlights the flavor of these spicy scones. I think we found a new favorite. Thank you Bliss!

Glori-B August 31, 2008

These were delicious scones! They had just the right amount of spice and weren't too sweet. I didn't add the raisin/currants because I didn't have them. Also, I patted the dough into a circle and cut into 8 wedges. We like a little sweeter spread, so I added a little bit of powdered sugar to the lemon cream to cut some of the tartness. My family loved these scones and gave them 2 big thumbs up. Thank you Bliss for sharing this wonderful is definitely a keeper! I'm glad that I chose to make this for Fall '06 PAC

Bayhill November 14, 2006

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