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Confetti Scones


Confetti Scones

Confetti Scones

Yield

Makes 24 scones

Ingredients

2 teaspoons olive oil
1/3 cup minced red bell pepper
1/3 cup minced green bell pepper
1/2 teaspoon dried thyme
1 cup all-purpose flour
1/4 cup whole-wheat flour
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon ground red pepper (cayenne)
1/3 cup reduced-fat sour cream
1/3 cup skim milk
2 tablespoons minced scallions
1/4 cup grated Parmesan cheese
Nonstick cooking spray

Preparation

  1. Preheat oven to 400°F. Line baking sheet with parchment paper; set aside.
  2. Place oil in small skillet. Add bell peppers and thyme; cook and stir 5 minutes or until tender. Set aside. Combine all-purpose flour, whole-wheat flour, baking powder, baking soda, salt, sugar and cayenne pepper in mixing bowl. Stir well. Add sour cream, milk and scallions. Mix to form a sticky dough. Stir in cheese (do not overmix).
  3. Drop dough by rounded tablespoonfuls on baking sheet. Spray tops lightly with nonstick cooking spray. Place in oven and immediately turn oven heat down to 375°F. Bake 13 to 15 minutes or until golden. Remove to wire rack to cool.

Nutritional Information

Serving Size: 1 scone
Sodium 85 mg
Protein <2 g
Fiber <1 g
Carbohydrate 6 g
Cholesterol 2 mg
Saturated Fat <1 g
Total Fat 1 g
Calories from Fat 23 %
Calories 37

Dietary Exchange

Starch 1/2

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