CORNMEAL CHEDDAR SCONES

Cornmeal Cheddar Scones image

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 40m

Yield 15

Number Of Ingredients 13

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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

Steps:

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

Nutrition Facts : Calories 206, Carbohydrate 18 g, Fat 2 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 426 mg