Gingerbread Scones with Lemon Breakfast Cream

“Perfect on a cold winter morning.”

Ingredients Nutrition


  1. To prepare Scones: Preheat oven to 425°.
  2. Reserve 1 teaspoon of sugar.
  3. In a large bowl, combine remaining sugar with flour, oatmeal, baking powder, ginger, cinnamon, nutmeg, if used, and cloves, mixing well.
  4. Cut in margarine until crumbly.
  5. In a small bowl, combine milk, currants, egg whites and molasses.
  6. Add to dry ingredients and mix just until moistened.
  7. Turn dough onto lightly floured surface; knead gently 5 to 10 times.
  8. Pat dough to 3/4-inch thickness.
  9. Cut with 2 1/2-inch heart-shaped or round biscuit cutter.
  10. Place on ungreased cookie sheet.
  11. Sprinkle tops with reserved 1 teaspoon sugar.
  12. Bake for 9 to 11 minutes or until golden brown.
  13. Serve with Lemon Breakfast Cream.
  14. To make Lemon Breakfast Cream: Place cheese and lemonade concentrate in blender container or the bowl of a food processor.
  15. Cover and blend on high speed or process until smooth.
  16. Serve with warm scones.
  17. For a thinner consistency to Lemon Breakfast Cream, add 1/2 cup low-fat lemon yogurt.

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