Gingerbread Scones


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 raisins
2 egg whites - slightly beaten
2 tablespoons molasses
3/4 cup part-skim ricotta cheese
2 tablespoons frozen lemonade concentrate - thawed


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.

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