Gingerbread Scones With Lemon Breakfast Cream

* Exported from MasterCook *

GINGERBREAD SCONES WITH LEMON BREAKFAST CREAM

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Breads Breakfast

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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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