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Gingerbread Scones with Lemon Butter Recipe

Gingerbread Scones with Lemon Butter Recipe

Busy morning? Fill your kitchen with the warm aroma of these tender gingerbread scones. Then slather on some lip-smacking lemon butter and relax with a steaming cup of coffee. Yum! —Sharon Delaney-Chronis, South Milwaukee, Wisconsin
TOTAL TIME: Prep/Total Time: 30 min. YIELD:16 servings

Ingredients

  • 2-1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup cold butter
  • 3/4 cup heavy whipping cream
  • 1/3 cup molasses
  • 1/2 cup dried currants
  • LEMON BUTTER:
  • 1/4 cup butter, softened
  • 1/4 cup confectioners' sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon grated lemon peel

Directions

  • 1. In a large bowl, combine the first eight ingredients. Cut in butter until mixture resembles coarse crumbs. Whisk cream and molasses; stir into crumb mixture just until moistened. Stir in currants.
  • 2. Turn onto a floured surface; knead 10 times. Pat or roll out to 1/2-in. thickness; cut with a floured 2-in. biscuit cutter.
  • 3. Place 2 in. apart on a lightly greased baking sheet. Bake at 425° for 8-10 minutes or until golden brown.
  • 4. Meanwhile, in a small bowl, beat the butter, confectioners' sugar, lemon juice and peel until combined. Serve with warm scones. Yield: 16 scones.

Nutritional Facts

1 scone with 1 teaspoon lemon butter equals 218 calories, 13 g fat (8 g saturated fat), 38 mg cholesterol, 150 mg sodium, 24 g carbohydrate, 1 g fiber, 2 g protein.