Gingerbread Scones with Lemon Breakfast Cream
Gingerbread Scones with Lemon Breakfast Cream
-
10
Servings
-
9 - 11 minutes
Cook Time
-
Gingerbread Scones with Lemon Breakfast Cream is not only a perfect recipe for the holiday season, but it is also incredibly versatile. With zesty lemon and gingerbread spice, these scones make for a festive breakfast or brunch option, snack, or even dessert.
Ingredients
- 1 3/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 3/4 cup Quaker® Oats-Old Fashioned, uncooked
- 4 teaspoons baking powder
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg, optional
- 1/8 teaspoon ground cloves
- 1/3 cup butter or margarine (chilled)
- 1/3 cup low-fat milk
- 2 Egg whites, slightly beaten
- 2 tablespoons molasses
-
Lemon Breakfast Cream
- 3/4 cup ricotta cheese
- 2 tablespoons frozen lemonade concentrate, thawed
Cooking Instructions
- Preheat oven to 425°F.
- In a large bowl, combine sugar (reserve 1 teaspoon), flour, oatmeal, baking powder, ginger, cloves, cinnamon and nutmeg.
- Stir in butter or margarine until crumbly.
- In a small bowl, combine milk, egg whites and molasses.
- Add to dry ingredients and mix.
- Knead dough gently up to 10 times.
- Cut dough in half and form two flat circles that are approximately 1-inch thick.
- Cut these circles into 6 wedges, egg wash each wedge and sprinkle with sugar.
- Place on ungreased cookie sheet.
- Sprinkle tops of scones with reserved 1 teaspoon sugar.
- Bake 9 to 11 minutes or until golden brown.
- While cooking, begin making the lemon breakfast cream.
- Place cheese and lemonade concentrate into blender or food processor, and blend until smooth.
- Serve on top of warm scones and enjoy!.
Key Products
Missing a few ingredients? Find the perfect substitute with what you have on hand.
Ingredient Substitutions
