Sunday, May 20, 2018
One of America's Great Newspapers ~ Toledo, Ohio

Gingerbread Scones with Lemon Breakfast Cream

For the scones:

cup sugar

1 cups all-purpose fl our

cup uncooked oats, quick or oldfashioned

4 teaspoons baking powder

2 teaspoons ground ginger

teaspoon ground cinnamon

teaspoon ground nutmeg, optional

1/8 teaspoon ground cloves

1/3 cup margarine (51/3 tablespoons)

1/3 cup skim milk

1/3 cup dried currants or raisins

2 egg whites, slightly beaten

2 tablespoons molasses

For the breakfast cream, optional:

cup part-skim ricotta cheese

2 tablespoons frozen lemonade

concentrate, thawed

To make the scones: Heat oven to 425 degrees.

Reserve 1 teaspoon sugar; combine remaining sugar

with fl our, oats, baking powder, ginger, cinnamon,

nutmeg, and cloves, mixing well. Cut in margarine until

crumbly. Add combined milk, currants, egg whites,

and molasses, mixing just until moistened.

Turn out onto lightly fl oured surface; knead gently

5 to 10 times. Pat dough to -inch thickness. Cut

with a 2 -inch heart-shaped or round biscuit cutter.

Place on ungreased cookie sheet. Sprinkle tops with

reserved 1 teaspoon sugar. Bake 8 to 11 minutes or

until golden brown.

To make the breakfast cream: Place ricotta cheese

and lemonade concentrate in a blender container or

food processor bowl; cover. Blend on high speed or

process until smooth. Serve with warm scones.

Yield: 10 to 16 scones

Source: Quaker Oats

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