Prep Time:
10 min
Cook Time:
10 min
Total Time:
20 min
Servings:
10
Gingerbread Scones with Lemon Breakfast Cream is not only a perfect recipe for the holiday season, but it is also incredibly versatile. With zesty lemon and gingerbread spice, these scones make for a festive breakfast or brunch option, snack, or even dessert.
Ingredients
- Lemon Breakfast Cream
How to make it
-
1
Preheat oven to 425°F.
-
2
In a large bowl, combine sugar (reserve 1 teaspoon), flour, oatmeal, baking powder, ginger, cloves, cinnamon and nutmeg.
-
3
Stir in butter or margarine until crumbly.
-
4
In a small bowl, combine milk, egg whites and molasses.
-
5
Add to dry ingredients and mix.
-
6
Knead dough gently up to 10 times.
-
7
Cut dough in half and form two flat circles that are approximately 1-inch thick.
-
8
Cut these circles into 6 wedges, egg wash each wedge and sprinkle with sugar.
-
9
Place on ungreased cookie sheet.
-
10
Sprinkle tops of scones with reserved 1 teaspoon sugar.
-
11
Bake 9 to 11 minutes or until golden brown.
-
12
While cooking, begin making the lemon breakfast cream.
-
13
Place cheese and lemonade concentrate into blender or food processor, and blend until smooth.
-
14
Serve on top of warm scones and enjoy!
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