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Cheddar-Cornmeal Scones

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Betty Crocker Kitchens
Updated Oct 21, 2010
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Enjoy these cheesy-spicy cornmeal scones that can be made ready in just 40 minutes. Serve warm with honey.

Cheddar-Cornmeal Scones

  • Prep Time 15 min
  • Total 40 min
  • Servings 8
  • Ingredients 11
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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
Make With
Gold Medal Flour

Instructions

  • Step 
    1
    Heat oven to 425°. Grease cookie sheet.
  • Step 
    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.
  • Step 
    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.
  • Step 
    4
    Bake 20 to 25 minutes or until golden brown. Immediately remove from cookie sheet; carefully separate wedges. Serve warm with honey.

Nutrition

240 Calories
10g Total Fat
7g Protein
32g Total Carbohydrate

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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