Recipe: Southwestern Scones (food processor or blender)

SOUTHWESTERN SCONES

"These scones are good for holiday entertaining, as well as for noshing while watching a good movie. The cornmeal, cumin, coriander, and fresh peppers add a Southwestern flair to a classic English treat. They can be enjoyed plain, or serve with garlic or jalapeno jelly."

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

Preheat the toaster oven (or regular oven) to 400 degrees F.

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

Add the cold butter. Turn on the machine and let run until the butter is just blended in and the dough is the consistency of coarse cornmeal.

Turn the machine off and add the buttermilk and the peppers, then just pulse long enough to blend the ingredients.

Remove the dough from the processor and knead, using just a few turns to bring dough together. Dust a cutting board with flour and roll the dough out until it is about 1/2-inch thick. Cut the scones out with a small biscuit or cookie cutter.

Line a toaster oven baking tray with parchment paper. Place the scones on the tray and bake for about 6 to 8 minutes, until they are golden brown. Remove the scones from oven and serve warm.

TO FREEZE AHEAD:
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.

Makes 6 scones
Source: The Gourmet Toaster Oven by Lynn Alley