Savory red pepper-cornmeal scones
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅔ | cup | All-purpose flour |
| ⅓ | cup | Yellow cornmeal |
| 1 | tablespoon | Sugar |
| ½ | teaspoon | Ground cumin |
| ½ | teaspoon | Baking powder |
| ¼ | teaspoon | Baking soda |
| ⅛ | teaspoon | Salt |
| 2 | tablespoons | Chilled stick margarine; cut into pieces |
| ⅓ | cup | Red bell pepper; diced -or- roasted red peppers, diced |
| ⅓ | cup | Fat-free buttermilk |
Directions
1. Preheat oven to 400 degrees. 2. Combine first 7 ingredients in a bowl; cut in margarine with a pastry blender until mixture resembles coarse meal. Add bell pepper and buttermilk; stir until just moist.
3. Pat dough into a 6-inch circle on a baking sheet coated with cooking spray, and cut into 4 wedges. Bake at 400 degrees for 20 minutes or until golden. Serve warm.
NOTES : 1/15/97... easy to make and very nice flavor. I used the roasted pepper version and added a bit of minced parsley with the buttermilk.
Recipe by: Cooking Light Nov./Dec. 1997 Posted to MC-Recipe Digest by "slt4@..." <slt4@...> on Feb 24, 1998