Recipe - Gingerbread Scones With Lemon Breakfast Cream

One fourth cup Sugar
1/8 teaspoon Cloves
1 Three fourths cup Flour
1/3 cup Margerine
Three fourths cup Oats (uncooked)
1/3 cup Skim milk
4 teaspoon Baking powder
1/3 cup Currants or raisins
1 teaspoon Ginger
2 Egg whites, slightly beaten
One half teaspoon Cinnamon
2 tablespoon Molasses
One fourth teaspoon Nutmeg
LEMON CREAM
Three fourths cup Ricotta cheese (partskim)
2 tablespoon Lemonade, thawed concentrate

Heat oven to 425 degrees. Reserve 1 teaspoon of sugar; combine remaining
sugar with next seven ingredients, mixing well. Cut in margarine until
crumbly. Add combined milk, currants, egg whites and molasses, mixing just
until moistened. Turn out onto lightly floured surface, knead gently 5 to
10 times. Pat dough to 3/4inch thickness. Cut with 21/2inch heartshaped
or round biscuit cutter. Place on ungreased cookie sheet. Sprinkle tops
with reserved 1 teaspoon sugar. Bake 9 to 11 minutes or until golden brown.

Place ricotta cheese and lemonade concentrate in blender or food processor;
cover. Blend on high or process until smooth. Serve with warm scones.
Makes 10.

VARIATION: For thinner cream consistency, add One half cup lowfat lemon
yogurt.

Rochester Times Union "Consuming Interests" column 72991. From Quaker
Oats "It's the Right Thing To Do Recipe Contest Winners" 1990

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini