Gingerbread Scones With Lemon Breakfast Cream

• 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

1. To prepare Scones: Preheat oven to 425u0b0.
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.

scones, sugar, allpurpose, oldfashioned oatmeal, baking powder, ground ginger, ground cinnamon, ground nutmeg, ground cloves, margarine, milk, currants, egg whites, molasses, lemon breakfast, ricotta cheese, frozen lemonade concentrate

Taken from www.food.com/recipe/gingerbread-scones-with-lemon-breakfast-cream-92326 (may not work)