GINGERBREAD SCONES
an award-winning recipe
1/4 cup granulated sugar
1-3/4 cups all-purpose flour
3/4 cup Quaker Oats ( quick or old fashioned, uncooked)
4 teaspoons baking powder
2 teaspoons pumpkin pie spice
1/3 cup ( 5-1/3 tablespoons) stick margarine
1/3 cup fat-free or low-fat mild
1/3 cup dried currants or raisins
1 egg or 2 egg whites, lightly beaten
2 tablespoons molasses
heat oven to 425 degrees F. Reserve 1 teaspoon sugar. Combine remaining sugar with flour, oats, baking powder and spice; mix well. Cut in margarine with knives until mixture is crumbly. Add combined milk, currants, egg and molasses. Mix just until moistened. Turn dough out onto lightly floured surface; knead gently 5 to 10 times. Pat dough into 3/4-inch thickness. Cut with 2-1/2 inch heart-shaped biscuit cutter. Transfer to ungreased cookie sheet. Sprinkle with reserved sugar. Bake 9 to 11 minutes or until golden. Serve warm. Makes 10 scones.
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