|This photo doesn't include the dry ingredients. I figure you know what flour and baking soda and powder, etc. looks like.|
2 tsp olive oil
1/3 cup minced red bell pepper
1/3 cup minced green bell pepper
1/2 tsp dried thyme
1 cup all-purpose flour
1/4 cup whole wheat flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp sugar
1/4 tsp ground red pepper
1/8 tsp salt
1/3 cup sour cream
1/3 cup skim milk
2 Tbs minced green onions
1/4 cup grated Parmesan cheese
1. Preheat oven to 400 deg F. Line baking sheet with parchment paper. (I used my silpat liners and it worked great)
2. Heat oil in small skillet over medium heat. Add bell peppers and thyme; cook and stir 5 minutes or until tender. Combine flours, baking powder, baking soda, sugar, ground red pepper and salt in large bowl. Add sour cream, milk, minced green onions and bell pepper mixture; mix to form sticky dough. Stir in cheese (Do not overmix)
3. Drop dough by rounded tablespoonfuls onto prepared baking sheet. Place in oven and immediately reduce heat to 375. Bake 13 to 15 minutes until golden. Remove to wire rack; cool completely. Makes 24 scones
Nutrients per serving: Calories: 37; Carbs: 6g; Total Fat: 1g; Sat Fat: <1g; Fiber: <1g
- You'll want to mince the peppers very small so they don't overpower the scone.
- Use a little bit larger grate of Parmesan. I used a micro-plane and although the taste was good, I think the presentation would have been better had I let the Parmesan have a little more heft to it.
- Ummm...don't be like me and forget to turn the oven down to 375. Mine were delicious but a little dry, and I took them out at 12 minutes. (My defense is that I was making school lunches at the same time and kept getting distracted)
- I'm not sure how many of these constitutes a serving. My guess is one -- but like the other things I've made from this cookbook, they are quite filling, so one or two might be sufficient!
- No, they don't need butter or clotted cream. Trust me on this.