Gingerbread Scones with Lemon Breakfast Cream

Gingerbread Scones with Lemon Breakfast Cream

Quaker® Oats

"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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Ingredients

24 m servings 203 cals
Serving size has been adjusted!
Original recipe yields 10 servings

Nutrition

  • Calories:
  • 203 kcal
  • 10%
  • Fat:
  • 6.8 g
  • 11%
  • Carbs:
  • 31.8g
  • 10%
  • Protein:
  • 4.2 g
  • 8%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 282 mg
  • 11%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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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!

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