Gingerbread Scones with Lemon Breakfast Cream

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.

• Preparation Time: 15 mins
• Cooking Time: 9 mins
• Total Time: 24 mins
• Calories: 203 Calories

Ingredients

• 1 ¾ cups all-purpose flour
• ½ teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 4 teaspoons baking powder
• ¼ teaspoon ground nutmeg (Optional)
• ⅛ teaspoon ground cloves
• 2 tablespoons molasses
• ¾ cup ricotta cheese
• 2 egg whites, slightly beaten
• ⅓ cup low-fat milk
• ¼ cup granulated sugar
• ¾ cup Quaker® Oats (Quick or Old Fashioned, uncooked)
• ⅓ cup chilled margarine
• 2 tablespoons frozen lemonade concentrate, thawed

Recipe Instructions

Step 1

Preheat oven to 425 degrees F.

Step 2

In a large bowl, combine sugar,flour, oatmeal, baking powder, ginger, cinnamon, & nutmeg. Stir in margarine until crumbly.

Step 3

In a small bowl, combine milk, egg whites and molasses. Add to dry ingredients and mix.

Step 4

Add dough onto a floured surface; knead gently up to 10 times.

Step 5

Flatten dough to about 3/4-inch thickness. Cut with round biscuit cutter.

Step 6

Place on ungreased cookie sheet. Sprinkle tops of scones with reserved 1 teaspoon sugar.

Step 7

Bake for 9 to 11 minutes or until golden brown.

Step 8

While cooking, begin making the Lemon Breakfast Cream.

Step 9

Place cheese and lemonade concentrate into blender or food processor and blend until smooth. Serve on top of warm scones and enjoy!