Cornmeal scones with sage and cheddar

Categories: scones

Ingredients

• 1 2/3 cup all purpose flour
• 1/3 c uncooked yellow cornmeal
• 2 1/2 t baking powder
• 1/2 t table salt
• 1 t dried sage
• 1/8 t ground red pepper
• 3 1/2 T butter, chilled and cut into small pieces
• 1/2 c low fat shredded cheddar cheese (about 2 oz)
• 1/2 c 1% low fat milk
• 1 large egg, beaten
• 1 spray cooking spray

Directions

1. Lightly spoon flour into dry measuring cups, level with a knife, combine flour and next four ingredients in a large bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in cheese. Add milk and egg, stirring just until moist.

2. Turn dough out onto a slightly floured surface and knead 3 or 4 times, transfer dough to a baking sheet coated with cooking spray, pat into a 7 inch circle. Cut into 10 wedges, cutting to but not through bottom of dough (do not separate wedges)

3. Bake at 400 for 17 minutes or until golden brown. Transfer to a wire rack, and serve warm

Email to a friend | Print this recipe | Back