Cornmeal Sage Scones

 

1 1/4

cups All Purpose Flour

1/2

cup yellow cornmeal

1/4

cup grated Parmesan cheese

2

teaspoons baking powder

1/2

teaspoon baking soda

1/2

teaspoon salt

3/4

teaspoon dried sage leaves, crumbled

1/4

cup margarine or butter

3/4

cup buttermilk

• 1 Heat oven to 425°F. Spray cookie sheet with nonstick cooking spray. Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, cornmeal, cheese, baking powder, baking soda, salt and sage; mix well.
• 2 Using pastry blender or fork, cut in margarine until mixture resembles coarse crumbs. Add buttermilk; stir just until dry ingredients are moistened.
• 3 On lightly floured surface, gently knead dough 10 times. Place on sprayed cookie sheet; roll or pat dough into 6 1/2-inch circle. Cut into 8 wedges; do not separate.
• 4 Bake at 425°F. for 20 to 25 minutes or until light golden brown. Cool 5 minutes. Cut into wedges. Serve warm.