Try this Gingerbread Scones with Lemon Breakfast Cream recipe, or contribute your own.
Suggest a better descriptionHeat 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 "Its the Right Thing To Do Recipe Contest Winners" 1990
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Serving Size: 1 Serving (73g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 224 | ||
Calories from Fat: 58 (26%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.4g | 9 % | |
Saturated Fat 1.3g | 6 % | |
Monounsaturated Fat 3g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 0.3mg | 0 % | |
Sodium 155.3mg | 5 % | |
Potassium 101.6mg | 3 % | |
Total Carbohydrate 38.8g | 11 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 37.7g | ||
Protein 3.4g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 224
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