Recipe by ~Bliss~
Perfect on a cold winter morning.
Top Review by 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!
- 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
Lemon Breakfast Cream
- 3⁄4 cup part-skim ricotta cheese
- 2 tablespoons frozen lemonade concentrate, thawed
Directions See How It's Made
- To prepare Scones: Preheat oven to 425°.
- 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.
- For a thinner consistency to Lemon Breakfast Cream, add 1/2 cup low-fat lemon yogurt.