Recipe - Thyme Cornmeal Scones R T

One fourth cup Lowfat Margarine, *Note,
Melted
One half cup Nonfat Milk, **Note
2 tablespoon Sugar
One half cup Yellow Cornmeal
1 One half cup AllPurpose Flour
One fourth teaspoon Salt
1 teaspoon Baking Powder
2 tablespoon Fresh Thyme Leaves, Or 1 T
Dried

*NOTE: Original recipe used butter

**NOTE: Original recipe used regular milk

Preheat oven to 375 degrees. Lightly coat a baking sheet with nonstick
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 One half inch thick. Cut into 6
wedges. Place wedges on prepared baking sheet and bake 1520 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 eatlf.v097.n050 by Reggie Dwork reggie@reggie.com on
Feb 21, 1997.