Cheddar-Cornmeal Scones

  • Prep 15 min
  • Total 40 min
  • Servings 8

Ingredients

  • 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

Steps

  • 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.

  • 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 Facts

Serving Size: 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
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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