Confetti Scones the Editors of Publications International, Ltd.
Makes 24 scones
|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|
|1/4||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|
- 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.
|Serving Size:||1 scone|
|Saturated Fat||<1 g|
|Total Fat||1 g|
|Calories from Fat||23 %|
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