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  • 1 3⁄4 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 3⁄4 cup Quaker® Oats (quick or old fashioned, uncooked)
  • 4 teaspoons baking powder
  • 1 teaspoon ground ginger
  • 1⁄2 teaspoon ground cinnamon
  • 1⁄4 teaspoon ground nutmeg, optional
  • 1⁄8 teaspoon ground cloves
  • 1⁄3 cup butter or margarine (chilled)
  • 1/3 cup low-fat milk
  • 2 egg whites, slightly beaten
  • 2 tablespoons molasses
Lemon Breakfast Cream
  • 3⁄4 cup ricotta cheese
  • 2 tablespoons thawed frozen lemonade concentrate

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Cooking Instructions

Preheat oven to 425°F. In a large bowl, combine sugar (reserve 1 teaspoon), flour, oatmeal, baking powder, ginger, cinnamon, & nutmeg. Stir in butter or margarine until crumbly. In a small bowl, combine milk, egg whites and molasses. Add to dry ingredients and mix. Add dough onto a floured surface; knead gently up to 10 times. Pat dough out to about 3/4-inch thickness. Cut with round biscuit cutter (makes about 10 scones). Place on ungreased cookie sheet. Sprinkle tops of scones with reserved 1 teaspoon sugar. Bake for 9 to 11 minutes or until golden brown. While cooking, begin making the lemon breakfast cream. Place cheese and lemonade concentrate into blender or food processor and blend until smooth. Serve on top of warm scones and enjoy!


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