Williamsburg Peppered Cornmeal Scones |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 5 |
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These sounded like a wonderful accompaniment for a heavy winter stew. Ingredients:
2 1/4 cups all-purpose flour |
1/2 cup yellow cornmeal |
1 tablespoon sugar |
2 teaspoons baking powder |
1 1/4 teaspoons fresh coarse ground black pepper |
1 teaspoon salt |
1/2 teaspoon baking soda |
6 tablespoons cold margarine (3/4 stick) or 6 tablespoons butter (3/4 stick) |
3/4 cup milk |
1 large egg |
Directions:
1. Preheat oven to 425 degrees F. In large bowl, combine flour, cornmeal, sugar, baking powder, black pepper, salt, and baking soda. With pastry blender or two knives used scissor-fashion, cut in margarine or butter until mixture resembles coarse crumbs.
2. In cup, mix milk and egg; stir egg mixture into flour mixture just until ingredients are blended.
3. Turn dough onto lightly floured surface. Divide dough in half. With floured hands, pat each half into a 5 1/2-inch round. Cut each round into 6 wedges. With pancake turner, transfer wedges to ungreased large cookie sheet.
4. Bake scones 15 minutes or until lightly browned. Serve scones warm. Or, cool on wire rack; reheat if desired.
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