Savory Red Pepper and Cornmeal Scones

Yield: 4 (serving size=1 scone)
Source: Cooking Light Annual Recipes 1998, p. 371


2/3 c. all purpose flour
1/3 c. yellow cornmeal
1 T. sugar
1/2 tsp. ground cumin (use 1/4 tsp. unless you LOVE cumin)
1/2 tsp. baking powder
1/4 tsp. baking soda
1/8 tsp. salt
2 T. chilled stick margarine, cut into small pieces (I used butter)
1/3 c. diced red bell pepper
1/3 c. fat free buttermilk (I used 1%)
cooking spray


  1. Preheat oven to 400.
  2. Combine first 7 ingredients in a bowl; cut in margarine with a pastry blender or 2 knives until mixture resembles coarse meal.
  3. Add bell pepper and buttermilk; stir just until moist.
  4. Pat dough into a 6-inch circle on a baking sheet coated with cooking spray, and cut into 4 wedges.
  5. Bake at 400 for 20 minutes or until golden. Serve warm.


Healthy Units: 4 per serving
Calories=193; Fat=6.4g; Protein=4.1g; Carb=29.9g; Fiber=1.4g; Chol=1mg; Iron=1.8mg; Sodium=239mg; Calcium=67mg

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