Cornmeal Cheddar Scones

Enjoy these warm cornmeal and cheese scones – baked to perfection.

  • Prep Time 20 min
  • Total Time 40 min
  • Servings 15

Ingredients

2
cups Gold Medal™ all-purpose flour
3/4
cup stone-ground cornmeal
1
tablespoon sugar
3
teaspoons baking powder
1/2
teaspoon baking soda
1/4
teaspoon salt
1/8
teaspoon ground red pepper (cayenne)
3/4
cup butter, cut into pieces
1
cup shredded extra-sharp Cheddar cheese (4 oz)
1
egg
3/4
cup buttermilk
Additional butter, melted
Coarse sea salt

  • 1 Heat oven to 425°F. Line cookie sheet with cooking parchment paper.
  • 2 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.
  • 3 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.
  • 4 Bake 20 minutes or until golden. Serve warm.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
206
,
% Daily Value
Total Fat
13g
13%
(Saturated Fat
8g,
8%
),
Sodium
426mg
426%;
Total Carbohydrate
18g
18%
(Dietary Fiber
1g
1%
),
Protein
5g
5%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
1 Starch; 2 1/2 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.