Gingerbread Scones with Lemon Breakfast Cream recipe
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Ingredients
- ¼ cup granulated sugar 1 ¾ cups all-purpose flour ¾ cup Quaker® Oats (Quick or Old Fashioned, uncooked) 4 teaspoons baking powder 1 teaspoon ground ginger ½ teaspoon ground cinnamon ¼ teaspoon ground nutmeg ⅛ teaspoon ground cloves ⅓ cup chilled margarine ⅓ cup low-fat milk 2 egg whites, slightly beaten 2 tablespoons molasses ¾ cup ricotta cheese 2 tablespoons frozen lemonade concentrate, thawed
Nutrition Info
- 202.5 caloriescarbohydrate: 31.8 gcholesterol: 0.7 mgfat: 6.8 gfiber: 1.3 gprotein: 4.2 gsaturatedFat: 1.3 gservingSize: -sodium: 281.9 mgsugar: 9.5 gtransFat: : -unsaturatedFat: : -
Directions Gingerbread Scones with Lemon Breakfast Cream
Directions
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Preheat oven to 425 degrees F.
In a large bowl, combine sugar,flour, oatmeal, baking powder, ginger, cinnamon, & nutmeg. Stir in margarine until crumbly.
In a small bowl, combine milk, egg whites and molasses. Add to dry ingredients and mix.
Add dough onto a floured surface, knead gently up to 10 times.
Flatten dough to about 3/4-inch thickness. Cut with round biscuit cutter.
Place on ungreased cookie sheet. Sprinkle tops of scones with reserved 1 teaspoon sugar.
Bake for 9 to 11 minutes or until golden brown.
While cooking, begin making the Lemon Breakfast Cream.
Place cheese and lemonade concentrate into blender or food processor and blend until smooth. Serve on top of warm scones and enjoy!