Southwestern Scones (Toaster Oven Recipe)

"These scone are good for holiday entertaining, as well as for noshing while watching a good movie.  They can be enjoyed plain, or serve with garlic or jalapeno jelly." Lynn Alley

• 1-2/3 cups all-purpose flour
• 1/3 cup cornmeal
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/2 cup (1 stick) butter, cut into pieces
• 3/4 cup buttermilk
• 1 tablespoon coarsely chopped red bell pepper
• 1 tablespoon coarsely chopped jalapeno pepper

METHOD

Preheat the toaster oven to 400°F.

In bowl of a food processor or in a blender, combine flour, cornmeal, baking powder, salt, coriander, and cumin.  Pulse to blend.

Add cold butter.  Turn on machine and let run until butter is just blended in and dough is the consistency of coarse cornmeal.Turn machine off and add buttermilk and peppers, then just pulse long enough to blend ingredients. Remove dough from processor and knead, using just a few turns to bring dough together.  Dust a cutting board with flour and roll dough out until it is about 1/2 inch thick.  Cut scones out with a small biscuit or cookie cutter.Line a toaster oven baking tray with parchment paper.  Place scones on tray and bake for about 6 to 8 minutes, until they are golden brown.  Remove scones from oven and serve warm.  Freeze any scones you don't eat and reheat them in your toaster oven for a quick treat.  These can also be frozen before baking, then you can pull them out of the bag and throw them in the oven for scones fresh out of the oven.

Serves: 6

back to chef and cookbook recipes

Reprinted with permission from ©Lynn Alley, The Gourmet Toaster Oven, published by Ten Speed Press click for book review

recipe from www.inmamaskitchen.com

 

top of page