Gingerbread Scones with Lemon Breakfast Cream
| Yield: | 10 Servings |
| Categories: | Breads |
| 1/4 | c | Sugar |
| 1/8 | ts | Cloves |
| 1 3/4 | c | Flour |
| 1/3 | c | Margerine |
| 3/4 | c | Oats (uncooked) |
| 1/3 | c | Skim milk |
| 4 | ts | Baking powder |
| 1/3 | c | Currants or raisins |
| 1 | ts | Ginger |
| 2 | Egg whites, slightly beaten | |
| 1/2 | ts | Cinnamon |
| 2 | tb | Molasses |
| 1/4 | ts | Nutmeg |
| LEMON CREAM | ||
| 3/4 | c | Ricotta cheese (part-skim) |
| 2 | tb | Lemonade, thawed concentrate |
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