GINGERBREAD SCONES WITH LEMON BREAKFAST CREAM
Scone Ingredients:
Scones:
- 1/4 cup Granulated sugar -- divided
- 1 3/4 cups All-purpose flour
- 3/4 cup Instant or old-fashioned oatmeal
- 4 teaspoons Baking powder
- 1 teaspoon Ground ginger
- 1/2 teaspoon Ground cinnamon
- 1/4 teaspoon Ground nutmeg
- 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 -- thawed
Scone Preparation:
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.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.
