Cooking Done Light

Gingerbread is one of my favorite flavors, especially in the late summer and fall. I don’t like the flat “gingerbread man” variety though – I want something that I can sink my teeth into! That is why I love these gingerbread scones. Just the scent of them baking puts me in a good mood, and unlike gingerbread cake, these scones do not require a large amount of sugar. I like to serve them with a sprinkle of cinnamon, a little fruit preserves, or (my most favorite way) with lemon cream (Combine 3/4 cup fat free ricotta cheese with 2 tablespoons frozen lemonade concentrate (thawed) in a blender or food processor. Serve with warm scones.) There is no better way to start getting ready for fall!!

1 1/4 cups whole wheat pastry flour

1/2 cup all purpose flour

1/4 cup sugar

3/4 cup oats

4 teaspoons baking powder

1 teaspoon dried ground ginger

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1/8 teaspoon ground cloves

1/4 cup unsweetened applesauce

1/3 cup skim milk

1/3 cup currants (or raisins) – optional

2 egg whites

2 tablespoons molasses
Preheat the oven to 425 degrees. Reserve 1 teaspoon of the sugar and combine the rest of the remaining sugar with the flours, oats, baking powder, ginger, cloves, cinnamon and nutmeg; mix well. In a separate bowl, combine the applesauce, milk, egg whites, molasses and currants. Add the wet ingredients to the dry, mixing until just moistened.

Turn the dough out onto a lightly floured surface and knead gently 5 to 10 times. Pat the dough into a circle (and about 3/4 inch thick) and cut it into 8 pie shaped wedges. Place the wedges on an ungreased cookie sheet and sprinkle the tops with the reserved teaspoon of sugar. Bake for 9 to 11 minutes or until golden brown.

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Makes 8 scones. Per scone: 217 calories, 1 g total fat, 0 g saturated fat, 0 g trans fat, 31 g carbohydrates, 4 g fiber, 3 g added sugar, 6 g protein, 177 mg sodium, 6 mg cholesterol