Recipe - Savory Red Pepper-Cornmeal Scones

2/3 cup Allpurpose flour
1/3 cup Yellow cornmeal
1 tablespoon Sugar
One half teaspoon Ground cumin
One half teaspoon Baking powder
One fourth teaspoon Baking soda
1/8 teaspoon Salt
2 tablespoon Chilled stick margarine; cut
into pieces
1/3 cup Red bell pepper; minced or
roasted red peppers, minced
1/3 cup Fatfree buttermilk

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 6inch 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 MCRecipe Digest by "slt4@cornell.edu" slt4@cornell.edu on Feb
24, 1998