CORNMEAL CHEDDAR SCONES

Cornmeal Cheddar Scones image

Provided by ratherbeswimmin

Time 1h5m

Yield 15 scones

Number Of Ingredients 13

2 cups all-purpose flour
3/4 cup stone-ground cornmeal
1 tablespoon sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
3/4 cup unsalted butter, cut into chunks
1 cup shredded extra-sharp cheddar cheese (4 oz.)
1 large egg
3/4 cup buttermilk
unsalted butter, melted
sea salt

Steps:

Preheat oven to 425°.
Place the first 7 ingredients in a food processor.
Add 3/4 cup butter; pulse 3-4 times or until mixture resembles coarse meal.
Place flour mixture in a large bowl; stir in cheese.
Wish together egg and buttermilk until blended.
Make a well in the center of dry ingredients; add egg mixture, stirring just until dry ingredients are moistened.
Turn dough out onto a floured surface; knead lightly 3-4 times.
Put dough into a 10 x 7 inch rectangle.
Cut into 15 squares.
Place squares on a parchment paper-lined baking sheet.
Brush tops with melted unsalted butter, and sprinkle with sea salt.
Bake for 20 minutes or until golden.