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

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