Thyme cornmeal scones <r t>

6 Servings

Ingredients

Quantity Ingredient
¼ cup Lowfat Margarine, *Note, Melted
½ cup Nonfat Milk, **Note
2 tablespoons Sugar
½ cup Yellow Cornmeal
1½ cup All-Purpose Flour
¼ teaspoon Salt
1 teaspoon Baking Powder
2 tablespoons Fresh Thyme Leaves, Or 1 T Dried

Directions

*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 ½ 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@...>

Copied with permission from The San Jose Mercury News newspaper.

NOTES : Cal 226½, 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@...> on Feb 21, 1997.

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