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
Directions:
To prepare Scones: Preheat oven to 425F.
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.
Servings: 8-10
Time preparation: 20 min.
Time total: 29 min.