Gingerbread Scones with Lemon Breakfast Cream
Indulge in the warm, spiced flavors of the season with these irresistible Gingerbread Scones with Lemon Breakfast Cream. Perfectly balanced with aromatic ginger, cinnamon, and a touch of molasses, these golden scones deliver a cozy holiday feel in every bite. The pairing of the buttery, tender scones with the tangy-sweet lemon breakfast cream—whipped to perfection with fresh lemon zest and juice—elevates this baked treat to a breakfast or brunch showstopper. Ready in under 40 minutes, this easy recipe combines classic winter spices with a refreshing citrus twist, making it ideal for holiday mornings or a decadent weekend indulgence. Serve these soft, flaky scones fresh from the oven for a heartwarming recipe everyone will love!
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Ingredients
- 2 cups all-purpose flour
- 1/3 cup brown sugar
- 1 tablespoon baking powder
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup molasses
- 1/3 cup whole milk (for scone dough)
- 1/2 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
Directions
Step 1
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Step 2
In a large mixing bowl, whisk together the flour, brown sugar, baking powder, ground ginger, cinnamon, nutmeg, and salt.
Step 3
Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingers, work the butter into the flour mixture until it resembles coarse crumbs.
Step 4
In a small bowl, whisk together the molasses and milk until smooth. Gradually pour this into the flour mixture, stirring gently until the dough just comes together. Be careful not to overmix.
Step 5
Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch thick circle. Cut the dough into 8 wedges and transfer them to the prepared baking sheet.
Step 6
Bake in the preheated oven for 12–15 minutes, or until the scones are risen and golden. Allow them to cool slightly on a wire rack.
Step 7
While the scones bake, prepare the lemon breakfast cream. In a medium bowl, whisk together the heavy cream, powdered sugar, lemon zest, and lemon juice until soft peaks form.
Step 8
Serve the warm scones with a generous dollop of lemon breakfast cream. Enjoy immediately!
Nutrition Facts
| Serving size | (660.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2637.1 |
| Total Fat 138.9g | 0% |
| Saturated Fat 85.2g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 378.3mg | 0% |
| Sodium 2042.9mg | 0% |
| Total Carbohydrate 318.1g | 0% |
| Dietary Fiber 8.8g | 0% |
| Total Sugars 122.6g | |
| Protein 26.2g | 0% |
| Vitamin D 58.3IU | 0% |
| Calcium 298.5mg | 0% |
| Iron 15.8mg | 0% |
| Potassium 1564.1mg | 0% |
Source of Calories