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Gingerbread Scones with Lemon Breakfast Cream

Rated as 4.33 out of 5 Stars

"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."
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24 m servings 203
Original recipe yields 10 servings (10 scones)


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

Nutrition Facts

Per Serving: 203 calories; 6.8 31.8 4.2 < 1 282 Full nutrition

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Made these for the first time and do enjoy them. I may tweak the original recipe a bit. I love molasses and ginger so I want to play with getting even more of those flavors to shine.

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!