Por The key ingredients—masa (corn,) sunflowers, chili pepper, and tomatoes—in this tasty, healthful, easy bread are pre-Columbian Mexican Indian in origin, hence the name. What makes the recipe so handy is that it can be prepared ahead of time and served at room temperature.
Makes 16
1½ cups Bisquick®
1 cup masa, or use quinoa flour and call them Inca Scones
1 teaspoon granulated sugar
2 teaspoons Aleppo pepper or red pepper flakes
½ teaspoon baking soda
½ teaspoon salt
12 tablespoons butter (1½ sticks), unsalted, chilled, cut in small chunks
1 cup plain yogurt, low-fat or light
½ cup sun-dried tomatoes, soaked in red wine (see note below)
½ cup sunflower seed or pepitas (squash seed), toasted
Preheat oven to 400ºF. Butter or butter spray a cookie sheet. In a food processor place the Bisquick, masa, sugar, chili pepper flakes, salt, baking soda; whir together. Scatter butter over dry ingredients; pulse mixture just until it resembles
coarse meal. Pour in yogurt; pulse mixture until combined. Turn dough out onto a floured work surface; scatter tomato pieces and sunflower seed over it. Gently pat out dough; fold it back over itself about six times, until smooth, but do not over mix. Divide dough in half; pat it out again into two ¾-inch circles. Cut each circle into 8 wedges. Transfer wedges to prepared cookie sheet. Bake for 12 to 15 minutes until golden. Serve at room temperature.
Pepper jelly and/or sour cream or both are good with these scones.
NOTE: To moisten those tough, sun-dried tomatoes: In a small, microwave proof container place a cup or two of whole sun-dried tomatoes, cover with red wine (a good way to use left over wine). Place container in a microwave for 2 or 3 minutes, depending on amount; heat through.
Set aside.When cool, remove tomatoes from wine and place in container; cover uncut tomatoes tightly; store in refrigerator for future use.