ROSEMARY, CORNMEAL AND BLACK PEPPER SCONES

ROSEMARY, CORNMEAL AND BLACK PEPPER SCONES image

Yield 12 scones

Number Of Ingredients 13

2 cups all p. flour
1/3 cup yellow cornmeal
1 tbsp sugar
1 tbsp baking powder
1 tbsp chopped fresh rosemary or 1.2 tsp dried
1 tsp salt
1/2 tsp baking soda
1/2 tsp freshly gr black pepper
1/2 cup butter, cold
1 cup buttermilk
1 egg, lighly beaten
1 tbsp cornmeal
1/2 tsp freshly ground pepper.

Steps:

In a large bowl mix dry ingredients and pepper. Cut in butter until it is in tiny bits. Sprinkle mixture with buttermilk and gather together into a ball of dough. Pat on a floured surgace for a thickness of 1 inch. Cut into 12 squares or diamond shaped buns. Place on a parchment lined cookie sheet and brush with egg wash. Combine cornmeal with extra pepper and sprinkle on top. Bake in preheated over 425 for 15 to 20 minutes until browned and cooked through. Serve Warm