Lemon Breakfast Cream:
3/4 Cup Part-skim ricotta cheese
2 Tablespoons Frozen lemonade concentrate, thawed

To prepare Scones:
Preheat oven to 425°. Reserve 1 teaspoon of sugar.
In a large bowl, combine remaining sugar with flour,
oatmeal, baking powder, ginger, cinnamon, nutmeg, if used,
and cloves, mixing well. Cut in margarine until crumbly.
In a small bowl, combine milk, currants, egg whites and molasses.
Add to dry ingredients and mix just until moistened.
Turn dough 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 for 9 to 11 minutes or until golden brown.
Serve with Lemon Breakfast Cream.

To make Lemon Breakfast Cream:
Place cheese and lemonade concentrate in
blender container or the bowl of a food processor.
Cover and blend on high speed or process until smooth.
Serve with warm scones.
For a thinner consistency to Lemon Breakfast Cream,
add 1/2 cup low-fat lemon yogurt.