gingerbread scones with lemon breakfast cream baked goods
Author of this recipe: Jacelyn Mahajan
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"Elevate your breakfast game with our gingerbread scones topped with tangy lemon breakfast cream! Perfectly spiced and baked to perfection, these irresistible treats are the perfect way to start your day."
Here are the ingredients for gingerbread scones with lemon breakfast cream baked goods:
* 2 cups all-purpose flour
* 1 tablespoon baking powder
* 1/4 teaspoon salt
* 1/2 cup unsalted butter, chilled and cut into small cubes
* 1/2 cup granulated sugar
* 1 teaspoon ground ginger
* 1/2 teaspoon ground cinnamon
* 1/4 teaspoon ground nutmeg
* 1/4 teaspoon ground cloves
* 1/2 cup buttermilk
* 1 large egg
* 1 teaspoon vanilla extract
* Zest and juice of 1 lemon
* For the lemon breakfast cream:
+ 1/2 cup unsalted butter, softened
+ 3 cups powdered sugar
+ 2 tablespoons lemon juice
+ 1 teaspoon vanilla extract
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Steps
Gingerbread Scones with Lemon Breakfast Cream Recipe
Ingredients:
For Gingerbread Scones:
* 2 cups all-purpose flour
* 1/4 cup granulated sugar
* 1 tablespoon baking powder
* 1/2 teaspoon salt
* 1 teaspoon ground ginger
* 1/2 teaspoon ground cinnamon
* 1/4 teaspoon ground nutmeg
* 6 tablespoons unsalted butter, cold and cut into cubes
* 1 cup heavy cream
* 1 large egg
For Lemon Breakfast Cream:
* 8 ounces cream cheese, softened
* 1/2 cup powdered sugar
* 1/4 cup fresh lemon juice
* 1 teaspoon vanilla extract
Instructions:
1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper and set it aside.
2. In a large mixing bowl, combine the flour, sugar, baking powder, salt, ginger, cinnamon, and nutmeg. Mix until well combined.
3. Add the cold butter cubes to the dry ingredients and use your hands or a pastry cutter to mix them together until you have coarse crumbs.
4. Pour in the heavy cream and egg, mixing them gently with your hands until the dough comes together.
5. On a lightly floured surface, roll out the dough into a 1/2-inch thick circle. Use a cookie cutter or a knife to cut out the scones, placing them on the prepared baking sheet.
6. Bake the scones for 15-20 minutes or until they are golden brown around the edges. Allow them to cool completely on a wire rack.
7. While the scones are cooling, prepare the lemon breakfast cream by combining the softened cream cheese, powdered sugar, lemon juice, and vanilla extract in a mixing bowl. Use an electric mixer or whisk until smooth and creamy.
8. Once the scones have cooled completely, pipe the lemon breakfast cream onto the top of each scone using a piping bag or a spoon. Serve immediately and enjoy!
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* Keyword: gingerbread scones with lemon breakfast cream
* Meta Description: Learn how to make delicious gingerbread scones with a tangy lemon breakfast cream baked good. This recipe is perfect for breakfast or dessert.