Site Of The Moment:
Gingerbread Scones With Lemon Breakfast Cream
* ¼ cup sugar
* 1 ¾ cups flour
* ¾ cup oats
* 4 Tsp. baking powder
* 1 Tsp. ginger
* ½ Tsp. cinnamon
* ¼ Tsp. nutmeg
* 1/8 Tsp. ground cloves
* 1/3 cup margarine
* 1/3 cup skim milk
* 1/3 cup currants
* 2 egg whites
* 2 Tbsp. molasses
*** Lemon Breakfast Cream ***
¾ cup part skim ricotta cheese
2 Tbsp. frozen lemonade concentrate
Preheat oven to 425 degrees. Reserve 1 teaspoon of the sugar and combine remaining sugar with next seven ingredients, mixing well. Cut in margarine until mixture is crumbly. In separate bowl, combine milk, egg whites, molasses and currants. Combine all ingredients until just moistened. Turn dough out onto a lightly floured surface and knead gently 5 to 10 times. Pat dough into a 3/4" thickness. Cut with 2 1/2" biscuit cutter into 10 scones (or pat into a circle and cut into 10 pie shaped wedges). Place on an ungreased cookie sheet. Sprinkle tops with reserved sugar. Bake 9 to 11 minutes or until golden brown. Combine ricotta cheese and lemonade concentrate in blender or food processor. Serve with warm scones.
| WW
Points |
5 |
| Serving Size |
1 scone with 1/10 of the lemon cream |
| Servings |
10 |
