Gingerbread Scones with Lemon Cream Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.

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
  • Lemon Cream Sauce
  • 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.

    Brief Description

    Gingerbread scones served with a ricotta cheese lemon cream sauce.

    Main Ingredient:

    flour

    Category:  Quick Breads

    Cuisine:  American

    Prep Time: 35 min
    Cook Time: 10 min

    Notes

    Per serving: Calories 240 (33% from fat), Fat 9g, Cholesterol 5mg, Sodium 275mg

    Posted By:

    swilliamson

    Posted On:

    March 5, 2016

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