🫙 From the Spice Rack
Gingerbread Scones with Lemon Breakfast Cream
1/4 c Sugar 1/8 ts Cloves 1 3/4 c Flour 1/3 c Margerine 3/4 c Oats (uncooked) 1/3 c Skim milk 4 ts Baking powder 1/3 c Currants or raisins 1 t Ginger 2 Egg whites, slightly beaten
maineasy
Ingredients8 items
Ingredients
- 1/4c sugar
- 1/8ts cloves
- 13/4 c flour
- 1/3c margerine
- 3/4c oats (uncooked)
- 1/3c skim milk
- 4ts baking powder
- 1/3c currants or raisins
Directions
- 1
1/4 c Sugar 1/8 ts Cloves 1 3/4 c Flour 1/3 c Margarine 3/4 c Oats (uncooked) 1/3 c Skim milk 4 ts Baking powder 1/3 c Currants or raisins 1
- 2
Reserve 1 teaspoon of sugar
- 3
combine remaining sugar with next seven ingredients, mixing well
- 4
Cut in margarine until crumbly
- 5
Add combined milk, currants, egg whites and molasses, mixing just until moistened
- 6
Turn out onto lightly floured surface, knead gently 5 to 10 times
- 7
Pat dough to 3/4-inch thickness
- 8
Cut with 2-1/2-inch heart-shaped or round biscuit cutter