Gingerbread Scones With Lemon Breakfast Cream

Our relation to Christ is based on His death and resurrection and this means His Lordship. Indeed the Lordship of Christ over the lives of His people was the very purpose for which He died and rose again. We have to acknowledge Christ as our Lord. Sin is rebellion, and it is only as we surrender to Him as Lord that we receive our pardon form Him as our Savior. We have to admit Him to reign on the throne of the heart, and it is only when He is glorified in our hearts as King that the Holy Spirit enters and abides.

William Thomas

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs		Breads	10	Servings

INGREDIENTS

1/4	c	Sugar
1/8	t	Cloves
1 3/4	c	Flour
1/3	c	Margerine
3/4	c	Oats, uncooked
1/3	c	Skim milk
4	t	Baking powder
1/3	c	Currants or raisins
1	t	Ginger
2		Egg whites, slightly beaten
1/2	t	Cinnamon
2	T	Molasses
1/4	t	Nutmeg
		LEMON CREAM
3/4	c	Ricotta cheese, part-skim
2	T	Lemonade, thawed concentrate

INSTRUCTIONS

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 Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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