| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Breads, Low fat |
6 |
Servings |
INGREDIENTS
| 1/4 |
c |
Lowfat Margarine, *Note, Melted |
| 1/2 |
c |
Nonfat Milk, **Note |
| 2 |
tb |
Sugar |
| 1/2 |
c |
Yellow Cornmeal |
| 1 1/2 |
c |
All-Purpose Flour |
| 1/4 |
ts |
Salt |
| 1 |
ts |
Baking Powder |
| 2 |
tb |
Fresh Thyme Leaves, Or 1 T Dried |
INSTRUCTIONS
*NOTE: Original recipe used butter
**NOTE: Original recipe used regular milk
Preheat oven to 375 degrees. Lightly coat a baking sheet with non-stick
spray. Combine melted butter and milk in a measuring cup. Sift sugar,
cornmeal, flour, salt and baking powder in a mixing bowl. Add milk mixture
to dry ingredients and stir until just blended. Stir in thyme. Place dough
on a floured board and shape into a round about 1/2 inch thick. Cut into 6
wedges. Place wedges on prepared baking sheet and bake 15-20 minutes, until
golden brown. Serve warm.
Makes 6 scones.
These are excellent!!
>From ``Pasta Dinners 1,2,3'' (Potter)
Entered into MasterCook and tested for you by Reggie & Jeff Dwork
<reggie@reggie.com>
Copied with permission from The San Jose Mercury News newspaper.
NOTES : Cal 226.5, Fat 5.2g, Carb 38.3g, Fib 0.9g, Pro 4.9g, Sod 234mg,
CFF 21.3%.
Posted to Digest eat-lf.v097.n050 by Reggie Dwork <reggie@reggie.com> on
Feb 21, 1997.
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