This is a print preview of "Gingerbread Scones With Lemon Breakfast Cream" recipe.

Gingerbread Scones With Lemon Breakfast Cream Recipe
by Global Cookbook

Gingerbread Scones With Lemon Breakfast Cream
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  Servings: 10

Ingredients

  • 1/4 c. Sugar
  • 1/8 tsp Cloves
  • 1 3/4 c. Flour
  • 1/3 c. Margerine
  • 3/4 c. Oats (uncooked)
  • 1/3 c. Skim lowfat milk
  • 4 tsp Baking pwdr
  • 1/3 c. Currants or possibly raisins
  • 1 tsp Ginger
  • 2 x Egg whites, slightly beaten
  • 1/2 tsp Cinnamon
  • 2 Tbsp. Molasses
  • 1/4 tsp Nutmeg LEMON CREAM
  • 3/4 c. Ricotta cheese (part-skim)
  • 2 Tbsp. Lemonade, thawed concentrate

Directions

  1. Heat oven to 425 degrees. Reserve 1 tsp. of sugar; combine remaining sugar with next seven ingredients, mixing well. Cut in margarine till crumbly. Add in combined lowfat milk, currants, egg whites and molasses, mixing just till moistened. Turn out onto lightly floured surface, knead gently 5 - 10 times. Pat dough to 3/4-inch thickness. Cut with 2-1/2-inch heart-shaped or possibly round biscuit cutter. Place on ungreased cookie sheet. Sprinkle tops with reserved 1 tsp. sugar. Bake 9 to 11 min or possibly till golden.
  2. Place ricotta cheese and lemonade concentrate in blender or possibly food processor; cover. Blend on high or possibly process till smooth. Serve with hot scones.
  3. Makes 10.
  4. VARIATION: For thinner cream consistency, add in 1/2 c. low-fat lemon yogurt.
  5. Oats "It's the Right Thing To Do Recipe Contest Winners" 1990