Gingerbread Scones with Lemon Breakfast Cream

Directions

Heat oven to 425℉ (220℃).

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 ¾ inch thickness.

Cut with 2½ 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 ½ cup low-fat lemon yogurt.