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Title: Gingerbread Scones with Lemon Breakfast Cream
Categories: Dessert Ceideburg
Yield: 6 Servings
| Stephen Ceideburg | ||
| SCONES | ||
| 1/4 | c | Granulated sugar, divided |
| 1 3/4 | c | All-purpose flour |
| 3/4 | c | Quick-cooking or old-fashioned oatmeal, uncooked |
| 4 | ts | Baking powder |
| 1 | ts | Ground ginger |
| 1/2 | ts | Ground cinnamon |
| 1/4 | ts | Ground nutmeg, optional |
| 1/8 | ts | Ground cloves |
| 1/3 | c | Margarine |
| 1/3 | c | Skim milk |
| 1/3 | c | Dried currants or raisins |
| 2 | Egg whites, slightly beaten | |
| 2 | tb | Molasses |
| Lemon Breakfast Cream: | ||
| 3/4 | c | Part-skim ricotta cheese |
| 2 | tb | Frozen lemonade concentrate, thawed |
To prepare Scones: Preheat oven to 425 degrees. 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.
Variation: For a thinner consistency to Lemon Breakfast Cream, add 1/2 cup low-fat lemon yogurt.
Per scone: 207 calories (8 percent from protein, 63 percent from carbohydrate, 29 percent from fat), 4 grams protein, 33 grams carbohydrate, 7 grams fat, 0 cholesterol, 219 milligrams sodium. Exchanges: 1 1/2 bread, 1 1/2 fat.
Per tablespoon lemon cream: 22 calories (27 percent from protein, 31 percent from carbohydrate, 42 percent from fat), 2 grams protein, 2 grams carbohydrate, 1 gram fat, 4 milligrams cholesterol, 16 milligrams sodium. Exchanges: 0.
From the Oregonian's FOODday, 2/9/93.
Posted by Stephen Ceideburg
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