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
From
Yields
10 Servings