Gingerbread Scones w/ Lemon Cream
Source of Recipe
internet
List of Ingredients
-----SCONES-----
1/4 cup Granulated sugar -- divided
1 3/4 cups All-purpose flour
3/4 cup Quick-cooking or -- old-fashioned oatmea
4 teaspoons Baking powder
1 teaspoon Ground ginger
1/2 teaspoon Ground cinnamon
1/4 teaspoon Ground nutmeg -- optional
1/8 teaspoon Ground cloves
1/3 cup Margarine
1/3 cup Skim milk
1/3 cup Dried currants or raisins
2 Egg whites -- slightly beaten
2 tablespoons Molasses
Lemon Breakfast Cream:
3/4 cup Part-skim ricotta cheese
2 tablespoons Frozen lemonade concentrate -- thawedRecipe
To prepare Scones: Preheat oven to 425 degrees. 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. Makes 6
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.
Variation: For a thinner consistency to Lemon Breakfast Cream, add 1/2 cup low-fat lemon yogurt.
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