Gingerbread Scones with Lemon Breakfast Cream

1/4 c Sugar

1/8 ts Cloves

1 3/4 c Flour

1/3 c Margerine

3/4 c Oats (uncooked)

1/3 c Skim milk

4 ts Baking powder

1/3 c Currants or raisins

1 t Ginger

2 Egg whites, slightly beaten

1/2 ts Cinnamon

2 tb Molasses

1/4 ts Nutmeg

LEMON CREAM 3/4 c Ricotta cheese (part-skim)

2 tb Lemonade, thawed concentrate

Heat oven to 425 degrees. Reserve 1 teaspoon of sugar; combine remaining sugar with next seven ingredients, mixing well. Cut in margarine until crumbly. Add combined milk, currants, egg whites and molasses, mixing just until moistened. Turn out 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 9 to 11 minutes or until golden brown. Place ricotta cheese and lemonade concentrate in blender or food processor; cover. Blend on high or process until smooth. Serve with warm scones. Makes 10.

VARIATION: For thinner cream consistency, add 1/2 cup low-fat lemon yogurt. Rochester Times Union "Consuming Interests" column 7-29-91. From Quaker Oats "It's the Right Thing To Do

Recipe Contest Winners" 1990

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