Gingerbread Scones with Lemon Breakfast Cream

Gingerbread scones are a delightful twist on traditional scones, combining the warm flavors of gingerbread with the light and flaky texture of scones. The addition of lemon breakfast cream adds a tangy and refreshing element to this breakfast treat.

This is vegetarian recipe. Dish can be prepared in 40 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 14.

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Medium

Gingerbread Scones with Lemon Breakfast Cream

Cooking Method: Baking Cuisine: American, British Courses: Baked Goods, Breakfast Recipe Keys: Vegetarian

Difficulty: Intermediate Prep Time 15 min Cook Time 15 min Rest Time 10 min Total Time 40 mins

Servings: 8 Calories: 2400

Best Season: Suitable throughout the year

Ingredients

Servings

• 2 cup All-purpose flour
• 2 teaspoon Baking powder
• 1 teaspoon Ground ginger
• 1 teaspoon Ground cinnamon
• ¹⁄₂ teaspoon Ground nutmeg
• ¹⁄₂ teaspoon Salt
• ¹⁄₂ cup Unsalted butter, cold
• ¹⁄₄ cup Brown sugar
• ¹⁄₄ cup Molasses
• 1 Egg
• ¹⁄₂ teaspoon Vanilla extract
• ¹⁄₄ cup Heavy cream
• 1 tablespoon Lemon zest
• ¹⁄₄ cup Powdered sugar

Instructions

1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, baking powder, ginger, cinnamon, nutmeg, and salt.
3. Cut the cold butter into small cubes and add it to the dry ingredients. Use your fingers or a pastry cutter to cut the butter into the flour until the mixture resembles coarse crumbs.
4. In a separate bowl, whisk together the brown sugar, molasses, egg, and vanilla extract. Pour the wet ingredients into the dry ingredients and mix until just combined.
5. Turn the dough out onto a lightly floured surface and knead it gently a few times to bring it together. Pat the dough into a 1-inch thick circle.
6. Use a round biscuit cutter to cut out scones from the dough and place them onto the prepared baking sheet.
7. Bake for 12-15 minutes, or until the scones are golden brown.
8. While the scones are baking, prepare the lemon breakfast cream. In a mixing bowl, whip the heavy cream until soft peaks form. Gently fold in the lemon zest and powdered sugar.
9. Once the scones are done, transfer them to a wire rack to cool for about 10 minutes.
10. Serve the gingerbread scones warm with a dollop of lemon breakfast cream on top.

Nutrition Facts

Servings 8

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Amount Per Serving

Calories 300kcal

% Daily Value *

Total Fat 14g22%

Total Carbohydrate 40g14%

Sugars 18g

Protein 4g8%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.