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Scones: Gingerbread Scones with Lemon Breakfast Cream

Source of Recipe

Rochester Times Union "Consuming Interests" column 7/29/91


List of Ingredients

1/4 cup sugar
1/8 teaspoon cloves
1 3/4 cups flour
1/3 cup margarine
3/4 cup uncooked rolled oats
1/3 cup skim milk
4 teaspoons baking powder
1/3 cup currants or raisins
1 teaspoon ground ginger
2 egg whites, slightly beaten
1/2 teaspoon cinnamon
2 tablespoons molasses
1/4 teaspoon nutmeg


LEMON CREAM:
3/4 cup ricotta cheese
2 tablespoons lemonade, thawed concentrate



Recipe

Heat oven to 425¼F. 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.