Cornmeal Scones with Sage and Cheddar |
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Prep Time: 15 Minutes Cook Time: 17 Minutes |
Ready In: 32 Minutes Servings: 10 |
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Ingredients:
1 2/3 cups all-purpose flour |
1/3 cup yellow cornmeal |
2 1/2 teaspoons baking powder |
1/2 teaspoon salt |
1 teaspoon dried rubbed sage |
1/8 teaspoon ground red pepper |
3 1/2 tablespoons chilled butter, cut into small pieces |
1/2 cup (2 ounces) pre-shredded reduced-fat cheddar cheese |
1/2 cup 1% low-fat milk |
1 large egg, lightly beaten |
cooking spray |
Directions:
1. Preheat oven to 400°.
2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cornmeal, and next 4 ingredients in a large bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in cheese. Add milk and egg, stirring just until moist.
3. Turn dough out onto a lightly floured surface, and knead 3 or 4 times. Transfer dough to a baking sheet coated with cooking spray; pat into a 7-inch circle. Cut into 10 wedges, cutting to, but not through, bottom of dough. (Do not separate wedges.)
4. Bake at 400° for 17 minutes or until golden. Transfer scones to a wire rack. Serve warm.
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