Gingerbread Scones with Lemon Breakfast Cream
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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. Preheat oven to 425 degrees F.
- 2. In a large bowl, combine sugar,flour, oatmeal, baking powder, ginger, cinnamon, & nutmeg. Stir in margarine until crumbly.
- 3. In a small bowl, combine milk, egg whites and molasses. Add to dry ingredients and mix.
- 4. Add dough onto a floured surface; knead gently up to 10 times.
- 5. Flatten dough to about 3/4-inch thickness. Cut with round biscuit cutter.
- 6. Place on ungreased cookie sheet. Sprinkle tops of scones with reserved 1 teaspoon sugar.
- 7. Bake for 9 to 11 minutes or until golden brown.
- 8. While cooking, begin making the Lemon Breakfast Cream.
- 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
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