Toaster ovens aren't just for browning your bagel or warming up frozen pizza anymore. Lynn Alley, author of THE GOURMET SLOW COOKER, is earning a name for herself by finding unconventional and imaginative ways to prepare gourmet meals at home. In THE GOURMET TOASTER OVEN, she reveals why toaster ovens are ideal for creating simple yet sophisticated meals: they take up less space, use less energy, preheat quickly, and are cheaper than convection ovens.
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.
Makes 6
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 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.
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.
