Ingredients
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1/4 cup granulated sugar, divided
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1 3/4 cups all-purpose flour
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3/4 cup old-fashioned oatmeal
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4 teaspoons baking powder
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1 teaspoon ground ginger
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1/2 teaspoon ground cinnamon
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1/4 teaspoon ground nutmeg, optional
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1/8 teaspoon ground cloves
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1/3 cup margarine
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1/3 cup dried currants or 1/3 cup raisins
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2 egg whites, slightly beaten
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2 tablespoons molasses
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1/3 cup skim milk
Instructions
- To prepare Scones: Preheat oven to 425°.
- Reserve 1 teaspoon of sugar.
- In a large bowl, combine remaining sugar with flour, oatmeal, baking powder, ginger, cinnamon, nutmeg, if used, and cloves, mixing well.
- Cut in margarine until crumbly.
- In a small bowl, combine milk, currants, egg whites and molasses.
- Add to dry ingredients and mix just until moistened.
- Turn dough 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 1 teaspoon sugar.
- Bake for 9 to 11 minutes or until golden brown.
- Serve with Lemon Breakfast Cream.
- To make Lemon Breakfast Cream: Place cheese and lemonade concentrate in blender container or the bowl of a food processor.
- Cover and blend on high speed or process until smooth.
- Serve with warm scones.
- For a thinner consistency to Lemon Breakfast Cream, add 1/2 cup low-fat lemon yogurt.