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
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 3/4-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 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 1/2 cup low-fat lemon
yogurt.
Rochester Times Union “Consuming Interests” column 7-29-91. From
Quaker Oats “It’s the Right Thing To Do Recipe Contest Winners” 1990
Yields
10 Servings
