Gingerbread Scones with Lemon Breakfast Cream

Perfect on a cold winter morning.

• Ready In: 29 mins
• Serves: 8-10

Ingredients

• 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 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

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.