Gingerbread Scones with Lemon Breakfast Cream

1 . Stage

Preheat oven to 425 degrees F.

2 . Stage

In a large bowl, combine sugar,flour, oatmeal, baking powder, ginger, cinnamon, & nutmeg. Stir in margarine until crumbly.

3 . Stage

In a small bowl, combine milk, egg whites and molasses. Add to dry ingredients and mix.

4 . Stage

Add dough onto a floured surface; knead gently up to 10 times.

5 . Stage

Flatten dough to about 3/4-inch thickness. Cut with round biscuit cutter.

6 . Stage

Place on ungreased cookie sheet. Sprinkle tops of scones with reserved 1 teaspoon sugar.

7 . Stage

Bake for 9 to 11 minutes or until golden brown.

8 . Stage

While cooking, begin making the Lemon Breakfast Cream.

9 . Stage

Place cheese and lemonade concentrate into blender or food processor and blend until smooth. Serve on top of warm scones and enjoy!