Gingerbread Scones with Lemon Breakfast Cream |
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Prep Time: 20 Minutes Cook Time: 9 Minutes |
Ready In: 29 Minutes Servings: 10 |
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Perfect on a cold winter morning. Ingredients:
1/4 cup granulated sugar, divided |
1 3/4 cups all-purpose flour |
3/4 cup old-fashioned oatmeal |
4 teaspoons baking powder |
1 teaspoon ground ginger |
1/2 teaspoon ground cinnamon |
1/4 teaspoon ground nutmeg, optional |
1/8 teaspoon ground cloves |
1/3 cup margarine |
1/3 cup skim milk |
1/3 cup dried currants or 1/3 cup raisins |
2 egg whites, slightly beaten |
2 tablespoons molasses |
3/4 cup part-skim ricotta cheese |
2 tablespoons frozen lemonade concentrate, thawed |
Directions:
1. To prepare Scones: Preheat oven to 425°.
2. Reserve 1 teaspoon of sugar.
3. In a large bowl, combine remaining sugar with flour, oatmeal, baking powder, ginger, cinnamon, nutmeg, if used, and cloves, mixing well.
4. Cut in margarine until crumbly.
5. In a small bowl, combine milk, currants, egg whites and molasses.
6. Add to dry ingredients and mix just until moistened.
7. Turn dough onto lightly floured surface; knead gently 5 to 10 times.
8. Pat dough to 3/4-inch thickness.
9. Cut with 2 1/2-inch heart-shaped or round biscuit cutter.
10. Place on ungreased cookie sheet.
11. Sprinkle tops with reserved 1 teaspoon sugar.
12. Bake for 9 to 11 minutes or until golden brown.
13. Serve with Lemon Breakfast Cream.
14. To make Lemon Breakfast Cream: Place cheese and lemonade concentrate in blender container or the bowl of a food processor.
15. Cover and blend on high speed or process until smooth.
16. Serve with warm scones.
17. For a thinner consistency to Lemon Breakfast Cream, add 1/2 cup low-fat lemon yogurt.
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