Gingerbread Scones with Lemon Breakfast Cream
Description
Plenty of spices and a touch of molasses make these oatmeal gingerbread scones topped with a creamy lemon sauce a yummy breakfast or brunch choice.
Ingredients
•
1/4 cup granulated sugar
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1 3/4 cups all-purpose flour
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3/4 cup Quaker® Oats (Quick or Old Fashioned, uncooked)
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4 teaspoons baking powder
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1 teaspoon ground ginger
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1/2 teaspoon ground cinnamon
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1/4 teaspoon ground nutmeg
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1/8 teaspoon ground cloves
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1/3 cup chilled margarine
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1/3 cup low-fat milk
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2 egg whites, slightly beaten
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2 tablespoons molasses
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3/4 cup ricotta cheese
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2 tablespoons frozen lemonade concentrate, thawed
Directions
1
Preheat oven to 425 degrees F.
2
In a large bowl, combine sugar,flour, oatmeal, baking powder, ginger, cinnamon, & nutmeg. Stir in margarine until crumbly.
3
In a small bowl, combine milk, egg whites and molasses. Add to dry ingredients and mix.
4
Add dough onto a floured surface; knead gently up to 10 times.
5
Flatten dough to about 3/4-inch thickness. Cut with round biscuit cutter.
6
Place on ungreased cookie sheet. Sprinkle tops of scones with reserved 1 teaspoon sugar.
7
Bake for 9 to 11 minutes or until golden brown.
8
While cooking, begin making the Lemon Breakfast Cream.
9
Place cheese and lemonade concentrate into blender or food processor and blend until smooth. Serve on top of warm scones and enjoy!