GINGERBREAD SCONES WITH LEMON BREAKFAST CREAM
Make and share this Gingerbread Scones with Lemon Breakfast Cream recipe from Food.com.
Provided by Bliss
Categories Scones
Time 29m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- To prepare Scones: Preheat oven to 425°.
- Reserve 1 teaspoon of sugar.
- In a large bowl, combine remaining sugar with flour, oatmeal, baking powder, ginger, cinnamon, nutmeg, if used, and cloves, mixing well.
- Cut in margarine until crumbly.
- In a small bowl, combine milk, currants, egg whites and molasses.
- Add to dry ingredients and mix just until moistened.
- Turn dough onto lightly floured surface; knead gently 5 to 10 times.
- Pat dough to 3/4-inch thickness.
- Cut with 2 1/2-inch heart-shaped or round biscuit cutter.
- Place on ungreased cookie sheet.
- Sprinkle tops with reserved 1 teaspoon sugar.
- Bake for 9 to 11 minutes or until golden brown.
- Serve with Lemon Breakfast Cream.
- To make Lemon Breakfast Cream: Place cheese and lemonade concentrate in blender container or the bowl of a food processor.
- Cover and blend on high speed or process until smooth.
- Serve with warm scones.
- For a thinner consistency to Lemon Breakfast Cream, add 1/2 cup low-fat lemon yogurt.
Nutrition Facts : Calories 303.2, Fat 10.2, SaturatedFat 2.6, Cholesterol 7.3, Sodium 322.2, Carbohydrate 45.3, Fiber 2, Sugar 15.4, Protein 8.3
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