Gingerbread Scones with Lemon Breakfast Cream

Name: Gingerbread Scones with Lemon Breakfast Cream
Prep time: 20 min
Cook time: 9 min
Total time: 29 min
Yield: 8-10 serving(s)
Ingredients: 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; 3/4 cup part-skim ricotta cheese; 2 tablespoons frozen lemonade concentrate, thawed

Submitted by Bliss

"Perfect on a cold winter morning."

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photo by Bayhill

Ready In:: 29mins
Ingredients:: 15
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

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.

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Reviews

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!

Glori-B
These were delicious scones! They had just the right amount of spice and weren't too sweet. I didn't add the raisin/currants because I didn't have them. Also, I patted the dough into a circle and cut into 8 wedges. We like a little sweeter spread, so I added a little bit of powdered sugar to the lemon cream to cut some of the tartness. My family loved these scones and gave them 2 big thumbs up. Thank you Bliss for sharing this wonderful recipe...it is definitely a keeper! I'm glad that I chose to make this for Fall '06 PAC

Bayhill

RECIPE SUBMITTED BY

Bliss

United States

The little cutie here is Martha, the sweet lady I was blessed to have worked with for two years. Martha passed away on 12/3/08. Martha and I would ride endlessly during the holidays, and she would sing carols and laugh and just enjoy it so much. I know this holiday season, she will be with her brother, son and mother and finally be "home". Martha, I still love you more. ******* I'm a simple girl, born of good stock. I'm the mamma of two spoiled tuxedo cats: Beauregard and Patches (the one who's been drinking eggnog). They love cuddling together, and this picture is taken on my hall steps. I'm a firm believer in LOA. I need to get more dedicated to daily practice. Below is a film that explains it, and is wonderful. I highly recommend it. ~*~*~*~*~*~*~*~*~*~* This is Beau enjoying his computer. He's quite good at deleting messages, making the desktop disappear (as is his brother). Their path to the window is over my keyboard. <IMG SRC="http://www.recipezaar.com/members/home/126104/PuterCat.jpg"> This is Patches, planning his strategy to keep me awake, but cuddling his sock baby and trying to be cute to throw me off. <IMG SRC="http://www.recipezaar.com/members/home/126104/RugRat.jpg"> Beau works a long week. He's relaxing finally, after a beer. <IMG SRC="http://www.recipezaar.com/members/home/126104/StickUp.jpg">mnhj BTW, "mnhj" means "I just walked across our keyboard once again and left you a present." ~*~*~*~*~*~*~*~*~ I'm trying to figure out my new rating system. As of 10/1/06, this is how I'll rate recipes. I will be changing some previous reviews. 5*~~Outstanding recipe--the best of the best here. 4*~~Something I find delicious; will make often; would serve to guests. 3*~~Something I might fix again; enjoyed; needed something added before I try again 2*~~Something I could finish, but would never try again, regardless of additions or subtractions 1*~~Could not finish it; would not even make possums suffer with this (I haven't found many of these--only one of my own that I grabbed from the internet!!) <img src="http://i3.photobucket.com/albums/y53/DUCHESS13/berriesblinkie.gif" alt="Image hosted by Photobucket.com"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/untitled.jpg" border="0" alt="Photobucket - Video and Image Hosting"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/200_artistrichardneuman-art-prints_.jpg" border="0" alt="Photobucket - Video and Image Hosting"> <img src="http://i6.photobucket.com/albums/y227/vjuhl/MEPcookathon.jpg">

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