Gingerbread Scones with Lemon Breakfast Cream
Description
Indulge in the delightful fusion of warm spices and citrus with these Gingerbread Scones paired with Lemon Breakfast Cream, a recipe designed to elevate your breakfast experience. Perfectly suited for the holiday season or any cozy morning, these scones are not only easy to make but also provide a wonderful way to share a comforting treat with loved ones. This recipe yields a batch of scrumptious scones, which are complemented beautifully by the creamy, zesty lemon spread.
Recipe Details
| Recipe Category | Scones |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 9 minutes |
| Total Time | 29 minutes |
| Serving Size | Approximately 12 scones |
Nutritional Information
| Nutritional Component | Amount Per Serving |
|---|---|
| Calories | 303.2 |
| Total Fat | 10.2 g |
| Saturated Fat | 2.6 g |
| Cholesterol | 7.3 mg |
| Sodium | 322.2 mg |
| Total Carbohydrates | 45.3 g |
| Dietary Fiber | 2 g |
| Sugars | 15.4 g |
| Protein | 8.3 g |
Ingredients
| Ingredient | Quantity |
|---|---|
| Granulated sugar | 1/4 cup |
| All-purpose flour | 1 3/4 cups |
| Old-fashioned oatmeal | 3/4 cup |
| Baking powder | 4 teaspoons |
| Ground ginger | 1 teaspoon |
| Ground cinnamon | 1/2 teaspoon |
| Ground nutmeg | 1/4 teaspoon |
| Ground cloves | 1/8 teaspoon |
| Margarine | 1/3 cup |
| Skim milk | 1/3 cup |
| Dried currants | 1/3 cup |
| Raisins | 2 tablespoons |
| Molasses | 2 tablespoons |
| Part-skim ricotta cheese | 3/4 cup |
| Lemonade concentrate | 2 tablespoons |
Instructions
To Prepare the Scones:
-
Preheat the Oven: Begin by preheating your oven to 425°F (220°C). This will ensure that your scones bake evenly and rise perfectly.
-
-
Sugar Preparation: Reserve 1 teaspoon of granulated sugar for later use, as this will be sprinkled on top of the scones to enhance their sweetness and appearance.
-
Combine Dry Ingredients: In a large mixing bowl, combine the remaining granulated sugar, all-purpose flour, old-fashioned oatmeal, baking powder, ground ginger, ground cinnamon, ground nutmeg (if using), and ground cloves. Mix these dry ingredients thoroughly to ensure that the spices are evenly distributed.
-
Incorporate Margarine: Cut the margarine into the dry mixture using a pastry cutter or your fingers, mixing until the mixture resembles coarse crumbs. This step is crucial for achieving a light and fluffy scone texture.
-
Wet Ingredients: In a separate small bowl, combine the skim milk, dried currants, egg whites, and molasses. Stir the ingredients together until they are well mixed.
-
Combine Wet and Dry Mixtures: Pour the wet ingredients into the bowl containing the dry mixture. Stir gently just until the mixture is moistened. Be careful not to overmix, as this can result in dense scones.
-
Knead the Dough: Turn the dough out onto a lightly floured surface. Knead it gently about 5 to 10 times, just enough to bring it together. Overworking the dough can lead to tough scones, so keep this step brief.
-
Shape the Dough: Pat the dough into a circle approximately 3/4-inch thick. Use a floured biscuit cutter, ideally about 2 1/2 inches in diameter, to cut out scone shapes. You can use either heart-shaped or round cutters, depending on your preference.
-
Prepare for Baking: Place the cut scones onto an ungreased cookie sheet. Ensure they are spaced apart to allow for expansion during baking.
-
Sprinkle Sugar: Sprinkle the tops of the scones with the reserved teaspoon of sugar. This adds a lovely sweetness and a crunchy texture to the top of the baked scones.
-
Bake: Place the scones in the preheated oven and bake for 9 to 11 minutes, or until they are golden brown and have risen nicely. Keep an eye on them, as ovens can vary.
-
Serve: Once baked, remove the scones from the oven and allow them to cool slightly on a wire rack. They are best served warm, alongside the refreshing Lemon Breakfast Cream.
To Make the Lemon Breakfast Cream:
-
Blend Ingredients: In a blender or the bowl of a food processor, combine the part-skim ricotta cheese and lemonade concentrate. Cover the container securely.
-
Blend Until Smooth: Blend on high speed or process until the mixture is smooth and creamy. This should take about 30 seconds to a minute.
-
Adjust Consistency (Optional): If you prefer a thinner consistency for your Lemon Breakfast Cream, feel free to add 1/2 cup of low-fat lemon yogurt. Blend again until incorporated.
-
Serve: Spoon the creamy lemon mixture into a serving bowl and enjoy it with your warm gingerbread scones.
Final Thoughts
These Gingerbread Scones with Lemon Breakfast Cream not only embody the spirit of cozy mornings but also bring a touch of festive cheer to your breakfast table. The combination of warm spices in the scones, along with the zesty lemon cream, creates a delightful contrast that is sure to please family and friends alike. Perfect for sharing or simply enjoying as a special treat for yourself, this recipe is a must-try for anyone looking to add a little sweetness to their day.
Whether you’re hosting a brunch or enjoying a quiet morning at home, these scones are guaranteed to bring a smile to your face. Enjoy the delightful flavors and aromas that fill your kitchen, and savor every bite of this delicious creation.
Keywords
Gingerbread scones, Lemon breakfast cream, Quick breads, Breads, Breakfast, High in protein, Sweet, Less than 30 minutes, Oven-baked.
Feel free to visit lovewithrecipes.com for more delicious recipes like this one!
