CHEDDAR AND CHILIES CORNBREAD SCONES

Cheddar and Chilies Cornbread Scones image

Crispy crumbled bacon, green chiles and shredded Cheddar cheese pack lots of flavor into these savory scones that make a great addition to any dinner table.

Provided by By Betty Crocker Kitchens

Time 45m

Yield 8

Number Of Ingredients 12

Ingredients

1 1/4 cups white whole wheat flour
1 cup cornmeal
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup cold butter, cut into 8 pieces
1/4 cup milk
1 egg, beaten
3/4 cup shredded Cheddar cheese (3 oz)
1 can (4.5 oz) chopped green chiles, undrained
2/3 cup crumbled crisply cooked bacon, if desired
Honey, if desired

Steps:

Heat oven to 425°F. Grease cookie sheet with shortening or cooking spray. In large bowl, mix flour, cornmeal, sugar, baking powder and salt. Cut in butter, using pastry blender or fork, until mixture looks like coarse crumbs. Stir in milk, egg, cheese, chiles and bacon.
Place dough on lightly floured surface. Knead lightly 10 times. On cookie sheet, roll or pat dough into 8-inch round. Cut into 8 wedges, but do not separate.
Bake 18 to 23 minutes or until golden brown. Immediately remove from cookie sheet to cooling rack; carefully separate wedges. Serve warm with honey.

Nutrition Facts : Calories 310, Carbohydrate 33 g, Cholesterol 65 mg, Fat 2 1/2, Fiber 2 g, Protein 7 g, SaturatedFat 10 g, ServingSize 1 Scone, Sodium 510 mg, Sugar 3 g, TransFat 1/2 g