Gingerbread scones with lemon breakfast cream Recipe

 
               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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