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Gingerbread Scones with Lemon Breakfast Cream
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Prep Time:
15 minutes
Cook Time:
9 minutes
Total Time:
24 minutes
Spiced oatmeal gingerbread scones with molasses, drizzled with lemon sauce - a delicious breakfast or brunch option.
Ingredients:
  • 0.25 cup granulated sugar
  • 1.75 cups all-purpose flour
  • 0.75 cup Quaker® Oats (Quick or Old Fashioned, uncooked)
  • 4 teaspoons baking powder
  • 1 teaspoon ground ginger
  • 0.5 teaspoon ground cinnamon
  • 0.25 teaspoon ground nutmeg
  • 0.125 teaspoon ground cloves
  • 0.33333334326744 cup chilled margarine
  • 0.33333334326744 cup low-fat milk
  • 2 egg whites, slightly beaten
  • 2 tablespoons molasses
  • 0.75 cup ricotta cheese
  • 2 tablespoons frozen lemonade concentrate, thawed
Instructions:
  • Preheat your oven to 425°F.
  • In a large bowl, mix together sugar, flour, oatmeal, baking powder, ginger, cinnamon, nutmeg, and margarine until crumbly.
  • Mix together milk, egg whites, and molasses in a small bowl, then combine with dry ingredients.
  • Place the dough on a floured surface and knead gently up to 10 times.
  • Roll the dough to a thickness of 3/4 inch and use a round biscuit cutter to cut out the shapes.
  • Lay the scones on a baking sheet, then generously sprinkle the tops with the remaining teaspoon of sugar.
  • Bake until golden brown, for about 9-11 minutes.
  • Start preparing the Lemon Breakfast Cream.
  • Blend cheese and lemonade concentrate in a blender or food processor until smooth. Drizzle over warm scones and savor the delicious combination!

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