Cheddar and Chilies Cornbread Scones (White Whole Wheat Flour)

Green chiles and Cheddar cheese flavor these savory scones, and if you like, try our suggestion of adding bacon! Serve them with chili, soup, stew or even eggs.

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


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

  • 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.

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.