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    You are in: Home / Recipes / Gingerbread Scones with Lemon Breakfast Cream Recipe
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    Gingerbread Scones with Lemon Breakfast Cream

    Gingerbread Scones with Lemon Breakfast Cream. Photo by Bayhill

    1/1 Photo of Gingerbread Scones with Lemon Breakfast Cream

    Total Time:

    Prep Time:

    Cook Time:

    29 mins

    20 mins

    9 mins

    ~Bliss~'s Note:

    Perfect on a cold winter morning.

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    Units: US | Metric


    Lemon Breakfast Cream


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

    Browse Our Top Scones Recipes

    Ratings & Reviews:

    • on August 31, 2008


      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!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on November 14, 2006


      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

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Gingerbread Scones with Lemon Breakfast Cream

    Serving Size: 1 (88 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 303.2
    Calories from Fat 92
    Total Fat 10.2 g
    Saturated Fat 2.6 g
    Cholesterol 7.3 mg
    Sodium 322.2 mg
    Total Carbohydrate 45.3 g
    Dietary Fiber 2.0 g
    Sugars 15.4 g
    Protein 8.3 g

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