For extra flavor, toast the oats lightly before adding them to the dry ingredients. If you don't have a biscuit cutter, you can use a sharp knife to cut the scones into squares or triangles. For a richer flavor, use brown butter instead of margarine. The Lemon Breakfast Cream can be made ahead of time and stored in the refrigerator until ready to use.
Gingerbread Scones with Lemon Breakfast Cream
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PREP TIME15 mins
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COOK TIME9 mins
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TOTAL TIME24 mins
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SERVING10 People
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VIEWS18
Awaken your senses with these warmly spiced gingerbread scones, crowned with a luscious lemon breakfast cream. A delightful dance of textures and flavors, perfect for a cozy brunch or a special morning treat.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate32 g
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Cholesterol1 mg
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Fiber1 g
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Protein4 g
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Saturated Fat1 g
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Sodium282 mg
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Sugar10 g
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Fat7 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Preheat your oven to 425°F (220°C). (5 minutes)
02 Step
Recipe View In a large bowl, whisk together the sugar, flour, oats, baking powder, ginger, cinnamon, nutmeg, and cloves. (3 minutes)
03 Step
Recipe View Cut in the chilled margarine using a pastry blender or your fingertips until the mixture resembles coarse crumbs. (5 minutes)
04 Step
Recipe View In a separate small bowl, whisk together the milk, egg whites, and molasses. (2 minutes)
05 Step
Recipe View Pour the wet ingredients into the dry ingredients and gently mix until just combined. Be careful not to overmix. (3 minutes)
06 Step
Recipe View Lightly flour a clean surface. Turn the dough out onto the floured surface and gently knead 5-7 times, just until it comes together. (3 minutes)
07 Step
Recipe View Pat the dough into a circle about 3/4-inch thick. Use a round biscuit cutter (or a sharp knife) to cut out scones. (5 minutes)
08 Step
Recipe View Place the scones onto an ungreased baking sheet. (2 minutes)
09 Step
Recipe View Bake for 9-11 minutes, or until golden brown and a toothpick inserted into the center comes out clean. (10 minutes)
10 Step
Recipe View While the scones are baking, prepare the Lemon Breakfast Cream: In a blender or food processor, combine the ricotta cheese and thawed lemonade concentrate. Blend until smooth and creamy. (5 minutes)
11 Step
Recipe View Serve the warm gingerbread scones with a generous dollop of the Lemon Breakfast Cream. Enjoy immediately! (2 minutes)
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Catherine Heaney
Jun 22, 2025My family loved these! They were gone in minutes.
Janice Grady
May 22, 2025I've made these several times now, and they're always a hit! Easy to make and delicious.
Triston Weimann
May 9, 2025I added a bit of orange zest to the lemon cream, and it was fantastic!
Icie Littel
Apr 16, 2025These scones are amazing! The lemon cream is the perfect complement to the gingerbread spice.