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Gingerbread Scones with Lemon Breakfast Cream

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Recipe Cooking TimePreparation35 minutes
Cooking10 minutes
Ready In45 minutes
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Ingredients

1/4 cup sugar
1/8 teaspoon cloves
1 3/4 cups flour, all-purpose
1/3 cup margarine
3/4 cup oats (uncooked)
1/3 cup milk, skim
4 teaspoons baking powder
1/3 cup currants or raisins
1 teaspoon ginger
2 each egg whites slightly beaten
1/2 teaspoon cinnamon
2 tablespoons molasses
1/4 teaspoon nutmeg
Lemon cream
3/4 cup ricotta cheese (part-skim)
2 tablespoons lemonade thawed concentrate

Directions

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.

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Review
tlogan

Member Review

*****

Banana Chocolate Chip Muffins

this is the all time best muffin recipe. i've been using it for years and everybody that tries one of my muffins fall in love with them to. my family asks for these muffins personally.

Reviewed by tlogan