Indulge in a delightful culinary adventure with our mouthwatering Gingerbread Scones paired with a refreshing Lemon Breakfast Cream. This irresistible treat combines the warmth of classic gingerbread spices with a zesty lemon glaze, creating a perfect harmony of flavors. The scones are fluffy and tender, with a delicate crumb that melts in your mouth. They're studded with chewy bits of crystallized ginger, adding a delightful burst of sweetness and spice. The lemon breakfast cream is a delightful complement to the scones, offering a tangy and creamy contrast. Made with fresh lemon juice, Greek yogurt, and a hint of vanilla, it's a light and refreshing way to start your day. These scones and breakfast cream are a perfect pairing for breakfast, brunch, or afternoon tea.
Check out the recipes below so you can choose the best recipe for yourself!
GINGERBREAD SCONES
These moist scones' gingerbread flavor make them just right for serving around Christmastime. They are a scrumptious treat with tea or coffee. -David Bostedt, Zephyrhills, Florida
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 157 calories, Fat 5g fat (3g saturated fat), Cholesterol 29mg cholesterol, Sodium 269mg sodium, Carbohydrate 26g carbohydrate (9g sugars, Fiber 1g fiber), Protein 3g protein.
GINGERBREAD SCONES WITH LEMON BREAKFAST CREAM
Make and share this Gingerbread Scones with Lemon Breakfast Cream recipe from Food.com.
Provided by Bliss
Categories Scones
Time 29m
Yield 8-10 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 303.2, Fat 10.2, SaturatedFat 2.6, Cholesterol 7.3, Sodium 322.2, Carbohydrate 45.3, Fiber 2, Sugar 15.4, Protein 8.3
LEMON-GINGER SCONES
These classic bakery treats couldn't be easier to make at home. Simple swaps take them in new directions, so try Cream Scones with Currants, Chocolate-Coconut Scones, Cherry-Hazelnut Scones, or Blueberry-Almond Scones.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 25m
Yield Makes 6
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees. Whisk together 3/4 cup cream and egg. In a large bowl, whisk together flour, granulated sugar, baking powder, and salt. With a pastry blender or two knives, cut butter into flour mixture until it resembles coarse meal, with a few pea-size pieces of butter remaining. Stir in ginger and lemon zest. With a fork, stir in cream mixture until just combined. (The dough should be crumbly; do not overwork.)
- Transfer dough to a lightly floured work surface and pat into a 6-inch circle. Cut into 6 wedges and transfer to a parchment-lined baking sheet. Brush tops with 1 tablespoon cream and sprinkle with sanding sugar, if desired. Bake until golden, 16 to 18 minutes, rotating sheet halfway through.
Nutrition Facts : Calories 445 g, Fat 25 g, Fiber 1 g, Protein 6 g, SaturatedFat 15 g
GLAZED LEMON-GINGER SCONES
Joanne Chang, the owner of Boston's celebrated Flour Bakery, has baked more scones than you can imagine. This version is one of her bestsellers--it's packed with flavor, thanks to the trifecta of ginger (fresh, dried, and crystallized), as well as the lemon in the batter and glaze.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 10
Number Of Ingredients 15
Steps:
- Scones: Preheat oven to 350 degrees with rack in center.
- In a mixer fitted with the paddle attachment, beat together flour, granulated sugar, baking powder, baking soda, salt, crystallized ginger, ground ginger, and lemon zest. Add butter; beat on low speed until butter is somewhat broken down with some visible pieces remaining, about 30 seconds.
- In a liquid-measuring cup, whisk together buttermilk, cream, egg, and grated ginger. With mixer on low, add buttermilk mixture and beat until dough just comes together, 20 to 30 seconds (there will still be some flour mixture at bottom of bowl).
- Remove bowl from mixer. Using your hands, gather and lift dough, turning it over in the bowl, until remaining flour mixture has been incorporated into dough.
- Turn dough out onto a lightly floured surface and gently roll out 1 inch thick. Using a 2 1/2-inch round cutter, cut out 10 rounds, rerolling scraps as necessary. Transfer to a parchment-lined baking sheet, spacing about 2 inches apart.
- Bake until light golden brown, 30 to 35 minutes. Transfer sheet to a wire rack; let cool 10 minutes.
- Lemon Glaze: In a small bowl, whisk together confectioners' sugar and enough lemon juice to make a smooth, thick, pourable glaze. Brush glaze over warm scones and serve.
GINGER SCONES
Provided by Nancy Silverton
Categories Bread Food Processor Ginger Breakfast Brunch Bake Mother's Day Fall Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Yield: 8 scones
Number Of Ingredients 8
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
These are the easiest scones you'll ever make! They actually taste better if you make them the night before you serve them...the flavors are more developed. Serve with Nutmeg Whipped Cream.
Provided by the6-sranch
Categories Scones
Time 30m
Yield 8 serving(s)
Number Of Ingredients 15
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.
Tips:
- To achieve the perfect scones, ensure your butter is cold and cubed. This prevents the butter from melting too quickly and ensures even distribution throughout the dough.
- Handle the dough minimally to avoid activating the gluten, resulting in tough scones. Mix until just combined, and avoid overworking the dough.
- For a crispy exterior, place the scones in the freezer for 15 minutes before baking. This helps to set the butter and create a flaky texture.
- Experiment with different flavor combinations. Try adding dried fruits, nuts, spices, or citrus zest to create unique and delicious variations.
- Serve the scones warm with your favorite toppings, such as butter, jam, clotted cream, or lemon curd.
Conclusion:
Gingerbread scones with lemon breakfast cream offer a delightful combination of flavors and textures that is perfect for any occasion. By following the tips and instructions provided in this article, you can easily create these delicious scones at home. Whether you enjoy them for breakfast, brunch, or as a sweet treat, these scones are sure to impress. With their warm spices, zesty lemon glaze, and creamy filling, they are a true culinary delight that will tantalize your taste buds.
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