Cornmeal Cheddar Scones
Enjoy these warm cornmeal and cheese scones – baked to perfection.
cups Gold Medal™ all-purpose flour
cup stone-ground cornmeal
teaspoons baking powder
teaspoon baking soda
teaspoon ground red pepper (cayenne)
cup butter, cut into pieces
cup shredded extra-sharp Cheddar cheese (4 oz)
Additional butter, melted
Coarse sea salt
Heat oven to 425°F. Line cookie sheet with cooking parchment paper.
In food processor, place flour, cornmeal, sugar, baking powder, baking soda, salt and red pepper. Add 3/4 cup butter. Cover; process with on-and-off pulses 3 or 4 times or until mixture looks like coarse meal. Place mixture in large bowl; stir in cheese. In small bowl, beat egg and buttermilk with whisk until blended. Add egg mixture to dry ingredients, stirring just until moistened.
On floured surface, knead dough lightly 3 or 4 times. Pat dough into 10x7-inch rectangle. Cut dough into 15 squares. Place squares on cookie sheet. Brush tops with melted butter; sprinkle with sea salt.
Bake 20 minutes or until golden. Serve warm.
NUTRITION INFORMATION PER SERVING
% Daily Value
% Daily Value*:
1 Starch; 2 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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