Gingerbread Scones with Lemon Breakfast Cream

01Method

1. 1

   Heat the oven to 425°F.

2. 2

   In a large bowl, mix together the sugar, flour, oats, baking powder, ginger, cinnamon, nutmeg, and cloves. Cut in the margarine until the mixture resembles coarse crumbs.

3. 3

   In a separate small bowl, whisk together the milk, egg whites, and molasses, then stir the wet mixture into the dry ingredients until just combined.

4. 4

   Turn the dough out onto a lightly floured surface and knead gently, no more than 10 times.

5. 5

   Pat the dough to approximately 3/4-inch thickness and cut out rounds using a biscuit cutter.

6. 6

   Arrange the rounds on an ungreased baking sheet and lightly sprinkle the tops with a little sugar.

7. 7

   Bake for 9 to 11 minutes, until the scones are golden brown.

8. 8

   While the scones are baking, prepare the lemon cream.

9. 9

   Combine the ricotta cheese and lemonade concentrate in a blender or food processor and blend until smooth. Spoon over warm scones and serve.