Procedure
***************
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.
