Cheddar-Cornmeal Scones

Cheddar-Cornmeal Scones

Enjoy these cheesy-spicy cornmeal scones that can be made ready in just 40 minutes. Serve warm with honey.

Prep Time

15

Minutes

Total Time

40

Minutes

Makes

8

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 425┬║. 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.
Makes 8 scones
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
All-purpose flour comes in bleached and unbleached varieties that can be used interchangeably. Bleaching either occurs naturally through aging or is done chemically. Unbleached flour has a creamier color than bleached flour.

Nutrition Information:

1 Serving (1 Scone)
  • Calories 240
    • (Calories from Fat 90),
  • Total Fat 10g
    • (Saturated Fat 6g,),
  • Cholesterol 55mg;
  • Sodium 400mg;
  • Total Carbohydrate 32g
    • (Dietary Fiber 2g,
  • Protein 7g;
*Percent Daily Values are based on a 2,000 calorie diet.