Description
Tender, warmly spiced gingerbread scones made with oats and molasses, paired with a bright and tangy lemon breakfast cream for a cozy and refreshing morning treat.
Ingredients
Scale
- 1/4 cup granulated sugar
- 1 3/4 cups all-purpose flour
- 3/4 cup oats (Quick or Old Fashioned, uncooked)
- 4 tsp baking powder
- 1 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg (optional)
- 1/8 tsp ground cloves
- 1/3 cup chilled margarine
- 1/3 cup low-fat milk
- 2 egg whites, slightly beaten
- 2 tbsp molasses
- 3/4 cup ricotta cheese
- 2 tbsp frozen lemonade concentrate, thawed
Instructions
- Preheat oven to 425°F (220°C).
- In a large bowl, combine sugar, flour, oats, baking powder, ginger, cinnamon, nutmeg, and cloves.
- Cut in the chilled margarine until the mixture resembles coarse crumbs.
- In a small bowl, mix the milk, egg whites, and molasses. Add to the dry ingredients.
- Turn the dough onto a floured surface and knead gently up to 10 times.
- Flatten the dough to 3/4-inch thickness and cut out rounds using a biscuit cutter.
- Place scones on an ungreased baking sheet and sprinkle the tops with a little sugar.
- Bake for 9–11 minutes, until golden brown.
- For the Lemon Breakfast Cream, blend ricotta and lemonade concentrate until smooth.
- Serve scones warm with a spoonful of lemon cream.
Notes
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 185
- Sugar: 7g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5.5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 0mg