Cheddar-Cornmeal Scones

 

1 1/4

cups Gold Medal® all-purpose flour

1

cup cornmeal

1

tablespoon sugar

2

teaspoons baking powder

1/2

teaspoon salt

1/3

cup firm margarine or butter

1/4

cup milk

1

egg, beaten

3/4

cup shredded Cheddar cheese (3 ounces)

1

can (4 ounces) chopped green chilies, undrained

Honey, if desired

• 1 Heat oven to 425º. Grease cookie sheet.
• 2 Mix flour, cornmeal, sugar, baking powder and salt in large bowl. Cut in margarine, using pastry blender or crisscrossing 2 knives, until mixture looks like coarse crumbs. Stir in milk, egg, cheese and chilies.
• 3 Turn dough onto lightly floured surface. Knead lightly 10 times. Pat or roll into an 8- inch circle on cookie sheet. Cut into 8 wedges, but do not separate.
• 4 Bake 20 to 25 minutes or until golden brown. Immediately remove from cookie sheet; carefully separate wedges. Serve warm with honey.