Gingerbread Scones with Lemon Breakfast Cream

Gingerbread Scones with Lemon Breakfast Cream

by Elaine Bennett 2 years ago
4 (6)
9 minutes
202.5 kcal
31.8 g carbs
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Description

Plenty of spices and a touch of molasses make these oatmeal gingerbread scones topped with a creamy lemon sauce a yummy breakfast or brunch choice.

Ingredients
  • ¼ cup granulated sugar
  • 1 ¾ cups all-purpose flour
  • ¾ cup Quaker® Oats (Quick or Old Fashioned, uncooked)
  • 4 teaspoons baking powder
  • 1 teaspoon ground ginger
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves
  • ⅓ cup chilled margarine
  • ⅓ cup low-fat milk
  • 2 egg whites, slightly beaten
  • 2 tablespoons molasses
  • ¾ cup ricotta cheese
  • 2 tablespoons frozen lemonade concentrate, thawed
Directions
  1. 1. Preheat oven to 425 degrees F.
  2. 2. In a large bowl, combine sugar,flour, oatmeal, baking powder, ginger, cinnamon, & nutmeg. Stir in margarine until crumbly.
  3. 3. In a small bowl, combine milk, egg whites and molasses. Add to dry ingredients and mix.
  4. 4. Add dough onto a floured surface; knead gently up to 10 times.
  5. 5. Flatten dough to about 3/4-inch thickness. Cut with round biscuit cutter.
  6. 6. Place on ungreased cookie sheet. Sprinkle tops of scones with reserved 1 teaspoon sugar.
  7. 7. Bake for 9 to 11 minutes or until golden brown.
  8. 8. While cooking, begin making the Lemon Breakfast Cream.
  9. 9. Place cheese and lemonade concentrate into blender or food processor and blend until smooth. Serve on top of warm scones and enjoy!
Nutrition Facts
serving: 10 scones
calories: 202.5 kcal
carbohydrates: 31.8 g
protein: 4.2 g
saturated fat: 1.3 g
cholesterol: 0.7 mg
sodium: 281.9 mg
fiber: 1.3 g
sugar: 9.5 g