Savory Red Pepper-cornmeal Scones
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Quick bread, Tried and t | 4 | Servings | |
INGREDIENTS
| 2/3 | c | All-purpose flour |
| 1/3 | c | Yellow cornmeal |
| 1 | T | Sugar |
| 1/2 | t | Ground cumin |
| 1/2 | t | Baking powder |
| 1/4 | t | Baking soda |
| 1/8 | t | Salt |
| 2 | T | Chilled stick margarine, cut |
| into pieces | ||
| 1/3 | c | Red bell pepper, diced -or- |
| roasted red peppers | ||
| diced | ||
| 1/3 | c | Fat-free buttermilk |
INSTRUCTIONS
Preheat oven to 400 degrees. 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. 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@cornell.edu" <slt4@cornell.edu> on Feb 24, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 195
Calories From Fat: 57
Total Fat: 6.5g
Cholesterol: 1.7mg
Sodium: 321.3mg
Potassium: 154mg
Carbohydrates: 30.6g
Fiber: 2g
Sugar: 5g
Protein: 4.1g