Gingerbread Scones With Lemon Breakfast Cream
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Features of Gingerbread Scones With Lemon Breakfast Cream
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Served as breakfast. Vegetarian dish.
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Ingredients for Gingerbread Scones With Lemon Breakfast Cream (Click here for measurement conversion)
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1/4 cup Sugar
1/8 teaspoon Cloves
1 3/4 cup Flour
1/3 cup Margarine
3/4 cup Oats (uncooked)
1/3 cup Skim Milk
4 teaspoon Baking powder
1/3 cup Currants or Raisins
1 teaspoon Ginger
2 Egg whites, slightly beaten
1/2 teaspoon Cinnamon
2 Tablespoon Molasses
1/4 teaspoon Nutmeg
LEMON CREAM
3/4 cup Ricotta Cheese (part-skim)
2 Tablespoon Lemonade, thawed concentrate
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Method for making Gingerbread Scones With Lemon Breakfast Cream
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Heat oven to 425 degrees F. Reserve 1 teaspoon of sugar; combine remaining sugar with next seven ingredients, mixing well. Cut in margarine until crumbly. Add combined milk, currants, egg whites and molasses, mixing just until moistened. Turn out 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 9 to 11 minutes or until golden brown. Place ricotta cheese and lemonade concentrate in blender or food processor; cover. Blend on high or process until smooth. Serve with warm scones.
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Comments
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Serves: 10
Tips: For thinner cream consistency, add 1/2 cup low-fat lemon yogurt.
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