Prep 20 mins
Cook 9 mins
Perfect on a cold winter morning.
Make and share this Gingerbread Scones with Lemon Breakfast Cream recipe from Food.com.
- 59.14 ml granulated sugar, divided
- 414.03 ml all-purpose flour
- 177.44 ml old-fashioned oatmeal
- 19.71 ml baking powder
- 4.92 ml ground ginger
- 2.46 ml ground cinnamon
- 1.23 ml ground nutmeg, optional
- 0.59 ml ground cloves
- 78.07 ml margarine
- 78.07 ml skim milk
- 78.07 ml dried currants or 78.07 ml raisins
- 2 egg whites, slightly beaten
- 29.58 ml molasses
Lemon Breakfast Cream
- 177.44 ml part-skim ricotta cheese
- 29.58 ml frozen lemonade concentrate, thawed
- To prepare Scones: Preheat oven to 425°.
- Reserve 1 teaspoon of sugar.
- In a large bowl, combine remaining sugar with flour, oatmeal, baking powder, ginger, cinnamon, nutmeg, if used, and cloves, mixing well.
- Cut in margarine until crumbly.
- In a small bowl, combine milk, currants, egg whites and molasses.
- Add to dry ingredients and mix just until moistened.
- Turn dough onto lightly floured surface; knead gently 5 to 10 times.
- Pat dough to 3/4-inch thickness.
- Cut with 2 1/2-inch heart-shaped or round biscuit cutter.
- Place on ungreased cookie sheet.
- Sprinkle tops with reserved 1 teaspoon sugar.
- Bake for 9 to 11 minutes or until golden brown.
- Serve with Lemon Breakfast Cream.
- To make Lemon Breakfast Cream: Place cheese and lemonade concentrate in blender container or the bowl of a food processor.
- Cover and blend on high speed or process until smooth.
- Serve with warm scones.
- For a thinner consistency to Lemon Breakfast Cream, add 1/2 cup low-fat lemon yogurt.
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!
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 recipe...it is definitely a keeper! I'm glad that I chose to make this for Fall '06 PAC