Ingredients
10
10 servings
- •¼ cup granulated sugar
- •1 ¾ cups all-purpose flour
- •¾ cup Quaker® Oats (Quick or Old Fashioned, uncooked)
- •4 teaspoons baking powder
- •1 teaspoon ground ginger
- •½ teaspoon ground cinnamon
- •¼ teaspoon ground nutmeg (Optional)
- •⅛ teaspoon ground cloves
- •⅓ cup chilled margarine
- •⅓ cup low-fat milk
- •2 egg whites, slightly beaten
- •2 tablespoons molasses
- •¾ cup ricotta cheese
- •2 tablespoons frozen lemonade concentrate, thawed
Instructions
- Preheat oven to 425 degrees F.
- In a large bowl, combine sugar,flour, oatmeal, baking powder, ginger, cinnamon, & nutmeg. Stir in margarine until crumbly.
- In a small bowl, combine milk, egg whites and molasses. Add to dry ingredients and mix.
- Add dough onto a floured surface; knead gently up to 10 times.
- Flatten dough to about 3/4-inch thickness. Cut with round biscuit cutter.
- Place on ungreased cookie sheet. Sprinkle tops of scones with reserved 1 teaspoon sugar.
- Bake for 9 to 11 minutes or until golden brown.
- While cooking, begin making the Lemon Breakfast Cream.
- Place cheese and lemonade concentrate into blender or food processor and blend until smooth. Serve on top of warm scones and enjoy!
Nutritional Facts
Per 10 servings
- Calories: 203
- Carbohydrate: 32g
- Fat: 7g
- Fiber: 1g
- Protein: 4g
- Sugar: 10g
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