Gingerbread Scones with Lemon Breakfast Cream

~Bliss~'s Note:

Perfect on a cold winter morning.

• Total Time: 29 mins
• Prep Time: 20 mins
• Cook Time: 9 mins

Ingredients:

Servings: 8

SCONES

• ¼ cup granulated sugar , divided
• 1 ¾ cups all-purpose flour
• ¾ cup old-fashioned oatmeal
• 4 teaspoons baking powder
• 1 teaspoon ground ginger
• ½ teaspoon ground cinnamon
• ¼ 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

Lemon Breakfast Cream

• ¾ 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.

Reviews

[Glori-B]

My DH who had lived in Scotland for several years, RAVED about these!! I made them exactly as written. It surprised me how quick and easy they were to do; and the lemon cream really highlights the flavor of these spicy scones. I think we found a new favorite. Thank you Bliss!

[Bayhill]

These were delicious scones! They had just the right amount of spice and weren't too sweet. I didn't add the raisin/currants because I didn't have them. Also, I patted the dough into a circle and cut into 8 wedges. We like a little sweeter spread, so I added a little bit of powdered sugar to the lemon cream to cut some of the tartness. My family loved these scones and gave them 2 big thumbs up. Thank you Bliss for sharing this wonderful recipe...it is definitely a keeper! I'm glad that I chose to make this for Fall '06 PAC