For the scones:
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
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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