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Gingerbread Scones with Lemon Cream
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Brief Description
Gingerbread scones served with a ricotta cheese lemon cream sauce.
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Main Ingredient
flour
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Category: Quick Breads
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Cuisine: American
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Prep Time: 35 min(s)
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Cook Time: 10 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
Per serving: Calories 240 (33% from fat), Fat 9g, Cholesterol 5mg, Sodium 275mg
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Posted By: swilliamson
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Posted On: Mar 05, 2016
Number of Servings:
Ingredients:
- 1/4 cups - sugar divided
- 1 3/4 cups - all-purpose flour
- 3/4 cups - quick or old-fashioned oats uncooked
- 4 teaspoons - baking powder
- 1 teaspoons - ground ginger
- 1/2 teaspoons - cinnamon
- 1/4 teaspoons - nutmeg optional
- 1/8 teaspoons - ground cloves
- 1/3 cups - margarine
- 1/3 cups - skim milk
- 1/3 cups - dried currants or raisins
- 2 - egg whites slightly beaten
- 2 tablespoons - molasses
- 3/4 cups - part-skim ricotta cheese
- 2 tablespoons - frozen lemonade concentrate thawed
Directions:
Preheat oven to 425 degrees F. Reserve 1 teaspoon sugar; combine remaining sugar with flour, oats, baking powder and spices, mixing well. Cut in the margarine until crumbly.
Combine milk, currants or raisins, egg whites and molasses; add to dry ingredients, mixing until just moistened.
Turn out 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 sugar. Bake 9 to 11 minutes or until golden brown.
Meanwhile, place ricotta and lemonade concentrate in blender or food processor. Cover and blend on high speed or process until smooth. Serve with warm scones.
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