Cornmeal-Cheddar Scones
Ingredients
- 1⅔ cups all purpose flour
- ⅓ cup yellow cornmeal
- 1 Tbsp chopped fresh oregano
- 2½ tsp baking powder
- ½ tsp salt
- ¼ cup cold butter, cubed
- 1 cup shredded Cheddar cheese
- ½ cup milk
- 2 large eggs, divided
Instructions
- Preheat oven to 400°F. Stir together flour, cornmeal, oregano, 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 1 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. Lightly beat remaining egg and brush over wedges.
- Bake 15 to 20 minutes or until golden brown. Serve warm.
Nutritional Information
| Main | Total | |
| Servings | 8 | |
| Calories |
255
|
255
|
| Fat (g) | 13 | 13 |
| Sat. Fat (g) | 7 | 7 |
| Protein (g) | 9 | 9 |
| Carb (g) | 27 | 27 |
| Fiber (g) | 1 | 1 |
| Sodium (mg) | 461 | 461 |
| T. Sugs (g) | 1 | 1 |
| A. Sugs (g) | 0 | 0 |
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