-
-
My review
Gingerbread Scones with Lemon Breakfast Cream
183
Quaker®
"Plenty of spices and a touch of molasses make these oatmeal gingerbread scones topped with a creamy lemon sauce a yummy breakfast or brunch choice."
Added to shopping list.
Go to shopping list.
Ingredients
24 m servings 203Original recipe yields 10 servings (10 scones)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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!
You might also like
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 2Most helpful
Most positive
Least positive
Newest
4/15/2018
This recipe worked just as it said! Very good, just the right amount of gingerbread taste. I didn't use the icing provided, just powder sugar and lemon to the drizzle consistence. Great!