Gingerbread Scones with Lemon Breakfast Cream

⏱ 29 mins 🍽 8-10 serving(s) 🏷 Scones

These gingerbread scones are flavoured with warming spices like ginger, cinnamon and cloves, and studded with currants. They are baked until golden and served with a simple, creamy lemon topping made from ricotta and lemonade concentrate. The recipe yields 8 to 10 scones and takes just 29 minutes from start to finish.

Gingerbread Scones with Lemon Breakfast Cream

Ingredients

  • 1/4 cup granulated sugar, divided
  • 1 3/4 cups all-purpose flour
  • 3/4 cup old-fashioned oatmeal
  • 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 margarine
  • 1/3 cup skim milk
  • 1/3 cup dried currants or 1/3 cup raisins
  • 2 egg whites, slightly beaten
  • 2 tablespoons molasses
  • 3/4 cup part-skim ricotta cheese
  • 2 tablespoons frozen lemonade concentrate, thawed

Method

  1. For the scones, heat your oven to 425°.
  2. Set aside 1 teaspoon of the granulated sugar.
  3. In a large mixing bowl, stir together the rest of the sugar with the flour, oatmeal, baking powder, ginger, cinnamon, optional nutmeg, and cloves.
  4. Work the margarine into the dry mixture until it resembles crumbs.
  5. Take a small bowl and whisk together the skim milk, currants, egg whites and molasses.
  6. Pour this wet mixture into the dry ingredients and stir just until combined.
  7. Transfer the dough to a surface dusted with flour and knead it gently 5 to 10 times.
  8. Press the dough out to a thickness of 3/4-inch.
  9. Use a 2 1/2-inch heart-shaped or round cutter to cut out the scones.
  10. Arrange the scones on a cookie sheet that does not need greasing.
  11. Scatter the reserved 1 teaspoon of sugar over the scone tops.
  12. Bake the scones for 9 to 11 minutes until they turn a golden brown colour.
  13. Prepare the Lemon Breakfast Cream to serve alongside.
  14. To create the Lemon Breakfast Cream, put the ricotta cheese and thawed lemonade concentrate into a blender or food processor bowl.
  15. Put the lid on and blend on high or process the mixture until it is completely smooth.
  16. Offer the cream with the freshly baked, warm scones.
  17. If you prefer a runnier Lemon Breakfast Cream, you can stir in 1/2 cup of low-fat lemon yogurt.

Nutrition (per serving)

Sodium322200 mg

Recipe details

CategoryScones
AuthorBliss