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Confetti Scones
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Confetti Scones
YIELD Makes 24 scones
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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:
- Preheat oven to 400°F. Line baking sheet with parchment paper; set aside.
- 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).
- 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.
This recipe appears in:
Biscuits & Scones
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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