Cheddar and Chilies Cornbread Scones (White Whole Wheat Flour)

  • Prep Time 20 min
  • Total Time 45 min
  • Servings 8

Ingredients

Ingredients

1 1/4
cups Gold Medal™ white whole wheat flour
1
cup cornmeal
1
tablespoon sugar
2
teaspoons baking powder
1/2
teaspoon salt
1/2
cup cold butter or margarine, cut into 8 pieces
1/4
cup milk
1
egg, beaten
3/4
cup shredded Cheddar cheese (3 oz)
1
can (4.5 oz) chopped green chiles, undrained
2/3
cup crumbled crisply cooked bacon, if desired
Honey, if desired

Directions

  • 1 Heat oven to 425°F. Grease cookie sheet with shortening or cooking spray.
  • 2 In large bowl, mix flour, cornmeal, sugar, baking powder and salt. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like coarse crumbs. Stir in milk, egg, cheese, chiles and bacon.
  • 3 Place dough on lightly floured surface. Knead lightly 10 times. On cookie sheet, roll or pat dough into 8-inch round. Cut into 8 wedges, but do not separate wedges.
  • 4 Bake 18 to 23 minutes or until golden brown. Immediately remove from cookie sheet; carefully separate wedges. Serve warm with honey.

Notes










Tips

Expert Tips

Gold Medal® White Whole Wheat flour can be used in any recipe. It’s the best of both worlds—100% whole grain but with a lighter taste and color. Start substituting 25% or 50% of the all-purpose flour with Gold Medal® White Whole Wheat flour, gradually increasing proportion as desired.

Nutrition Information