Gingerbread Scones With Lemon Breakfast Cream Recipes

LEMON-GINGER SCONES

Steps:

• Preheat oven to 400 degrees. Whisk together 3/4 cup cream and egg. In a large bowl, whisk together flour, granulated sugar, baking powder, and salt. With a pastry blender or two knives, cut butter into flour mixture until it resembles coarse meal, with a few pea-size pieces of butter remaining. Stir in ginger and lemon zest. With a fork, stir in cream mixture until just combined. (The dough should be crumbly; do not overwork.)
• Transfer dough to a lightly floured work surface and pat into a 6-inch circle. Cut into 6 wedges and transfer to a parchment-lined baking sheet. Brush tops with 1 tablespoon cream and sprinkle with sanding sugar, if desired. Bake until golden, 16 to 18 minutes, rotating sheet halfway through.

GINGERBREAD SCONES WITH LEMON BREAKFAST CREAM

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.

GINGERBREAD SCONES WITH LEMON BREAKFAST CREAM

Steps:

• Preheat oven to 425 degrees F.
• In a large bowl, combine sugar,flour, oatmeal, baking powder, ginger, cinnamon, & nutmeg. Stir in margarine until crumbly.
• In a small bowl, combine milk, egg whites and molasses. Add to dry ingredients and mix.
• Add dough onto a floured surface; knead gently up to 10 times.
• Flatten dough to about 3/4-inch thickness. Cut with round biscuit cutter.
• Place on ungreased cookie sheet. Sprinkle tops of scones with reserved 1 teaspoon sugar.
• Bake for 9 to 11 minutes or until golden brown.
• While cooking, begin making the Lemon Breakfast Cream.
• Place cheese and lemonade concentrate into blender or food processor and blend until smooth. Serve on top of warm scones and enjoy!

GINGERBREAD SCONES

Steps:

• Preheat oven to 400°. In a large bowl, whisk the first 7 ingredients. Cut in butter until mixture resembles coarse crumbs. In another bowl, whisk molasses, milk and egg yolk until blended; stir into crumb mixture just until moistened., Turn onto a lightly floured surface; knead gently 6-8 times. Pat into an 8-in. circle. Cut into 12 wedges. Place wedges 1 in. apart on a greased baking sheet., In a small bowl, beat egg white until frothy; brush over scones. Sprinkle with sugar. Bake golden brown, 12-15 minutes. Serve warm.

GINGERBREAD SCONES WITH LEMON BREAKFAST CREAM

Steps:

• Preheat oven to 425 degrees F.
• In a large bowl, combine sugar,flour, oatmeal, baking powder, ginger, cinnamon, & nutmeg. Stir in margarine until crumbly.
• In a small bowl, combine milk, egg whites and molasses. Add to dry ingredients and mix.
• Add dough onto a floured surface; knead gently up to 10 times.
• Flatten dough to about 3/4-inch thickness. Cut with round biscuit cutter.
• Place on ungreased cookie sheet. Sprinkle tops of scones with reserved 1 teaspoon sugar.
• Bake for 9 to 11 minutes or until golden brown.
• While cooking, begin making the Lemon Breakfast Cream.
• Place cheese and lemonade concentrate into blender or food processor and blend until smooth. Serve on top of warm scones and enjoy!

GINGERBREAD SCONES

Steps:

• In a large bowl, combine the first nine ingredients.
• Cut in butter with pastry cutter until mixture resembles coarse crumbs.
• Make a well in the center.
• In a small mixing bowl, stir together egg yolk, molasses and milk.
• Add all at once to the center of flour mixture.
• Stir with fork until combined (mixture may seem dry.).
• Knead dough on a lightly floured surface for 10-12 strokes or until nearly smooth.
• Pat dough into a circle; cut into 8 wedges.
• Sprinkle with sugar and a little nutmeg.
• Bake on an ungreased baking sheet at 400 degrees for 12-15 minutes.
• Cool on a wire rack for 20 minutes before serving.