Lemon Breakfast Cream:
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.