Cornmeal-Cheddar Scones
Ingredients
- 1⅔ cups all purpose flour
- ⅓ cup yellow cornmeal
- 1 Tbsp chopped fresh sage
- 2½ tsp baking powder
- ½ tsp salt
- ¼ cup cold butter, cubed
- 1 cup shredded Cheddar cheese
- ½ cup milk
- 1 large egg
Instructions
- Preheat oven to 400°F. Stir together flour, cornmeal, sage, baking powder, and salt in a large bowl.
- Cut in butter using a pastry blender until mixture is crumbly; stir in cheese.
- Whisk together milk and egg in a small bowl. Add to flour mixture, stirring with a fork just until dry ingredients are moistened.
- Turn out dough onto a lightly floured surface and knead 3 to 4 times, just until dough holds together.
- Pat dough into a 10-inch round; cut into 8 wedges. Place wedges on a lightly greased baking sheet.
- Bake 15 to 20 minutes or until golden brown. Serve warm.
Nutritional Information
| Main | Total | |
| Servings | 10 | |
| Calories |
183
|
183
|
| Fat (g) | 9 | 9 |
| Sat. Fat (g) | 5 | 5 |
| Protein (g) | 6 | 6 |
| Carb (g) | 19 | 19 |
| Fiber (g) | 1 | 1 |
| T. Sugs (g) | 0 | 0 |
| A. Sugs (g) | 0 | 0 |
