Gingerbread Scones With Lemon Breakfast Cream Recipes

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

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.

GINGER SCONES

Steps:

• Adjust the oven rack to the middle position and preheat the oven to 400&Deg; F.
• In the bowl of a food processor fitted with the steel blade or in the bowl of an electric mixer fitted with the paddle attachment, combine the flour, sugar, and baking powder, and pulse or mix on low to incorporate. Add the lemon zest and butter, and pulse on and off, or mix on low, untl the mixture is pale yellow and the consistency of fine meal.
• Transfer the mixture to a large bowl and stir in the ginger. Make a well in the center and pour in the cream. Using one hand, draw in the dry ingredients, mixing until just combined.
• Wash and dry your hands and dust them with flour. Turn the dough out onto a lightly floured work surface and gently knead a few times to gather it into a ball. Roll or pat the dough into a circle about 3/4 inch thick. Cut out the circles, cutting as closely together as possible and keeping the trimmings intact.
• Gather the scraps, pat and press the pieces back together, and cut out the remaining dough. Place the scones 1 inch apart on a parchment-lined baking sheet.
• Brush the tops with the remaining cream.
• Bake for 12 to 16 minutes, until the surface cracks and they are slightly browned.

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.