1/4 cup granulated sugar, 1-3/4 cups all-purpose flour, 3/4 cup quick or old-fashioned oats, 4 teaspoons baking powder, 1 teaspoon ground ginger, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/8 teaspoon ground cloves, 1/3 cup margarine, 1/3 cup milk, 1/3 cup raisins or currants, 2 egg whites, slightly beaten, 2 tablespoons molasses, 3/4 cup ricotta cheese, 2 tablespoons frozen lemonade or orange juice concentrate, thawed.
Preheat oven to 425 degrees. Reserve 1 teaspoon of the sugar. Combine remaining sugar with flour, oats, baking powder and spices. Mix well. Cut in margarine until mixture is crumbly. Combine milk, currants, egg whites and molasses. Add to dry ingredients and mix just until moistened. Turn 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 cutters or round biscuit cutter. Place on ungreased baking sheet. Sprinkle tops with the reserved sugar. Bake in 425-degree oven for 9 to 11 minutes, or until golden brown. In blender container or food processor bowl, combine ricotta cheese and lemonade concentrate. Cover and process until smooth. Serve with warm scones. Makes 10 scones.
Gingerbread Scones with Lemon Cream