Gingerbread Scones With Lemon Breakfast Cream

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Perfect on a cold winter morning.

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Steps

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To prepare scones: preheat oven to 425.

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Reserve 1 teaspoon of sugar.

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In a large bowl , combine remaining sugar with flour , oatmeal , baking powder , ginger , cinnamon , nutmeg , if used , and cloves , mixing well.

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Cut in margarine until crumbly.

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In a small bowl , combine milk , currants , egg whites and molasses.

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Add to dry ingredients and mix just until moistened.

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Turn dough onto lightly floured surface.

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Knead gently 5 to 10 times.

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Pat dough to 3 / 4-inch thickness.

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Cut with 2 1 / 2-inch heart-shaped or round biscuit cutter.

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Place on ungreased cookie sheet.

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Sprinkle tops with reserved 1 teaspoon sugar.

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Bake for 9 to 11 minutes or until golden brown.

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Serve with lemon breakfast cream.

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To make lemon breakfast cream: place cheese and lemonade concentrate in blender container or the bowl of a food processor.

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Cover and blend on high speed or process until smooth.

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Serve with warm scones.

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For a thinner consistency to lemon breakfast cream , add 1 / 2 cup low-fat lemon yogu.

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Ingredients

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granulated sugar, all-purpose flour, old-fashioned oatmeal, baking powder, ground ginger, ground cinnamon, ground nutmeg, ground cloves, margarine, skim milk, dried currants, egg whites, molasses, part-skim ricotta cheese, frozen lemonade concentrate