Cheddar And Chilies Cornbread Scones Recipes

CORNMEAL CHEDDAR SCONES

Steps:

• Preheat oven to 425°.
• Place the first 7 ingredients in a food processor.
• Add 3/4 cup butter; pulse 3-4 times or until mixture resembles coarse meal.
• Place flour mixture in a large bowl; stir in cheese.
• Wish together egg and buttermilk until blended.
• Make a well in the center of dry ingredients; add egg mixture, stirring just until dry ingredients are moistened.
• Turn dough out onto a floured surface; knead lightly 3-4 times.
• Put dough into a 10 x 7 inch rectangle.
• Cut into 15 squares.
• Place squares on a parchment paper-lined baking sheet.
• Brush tops with melted unsalted butter, and sprinkle with sea salt.
• Bake for 20 minutes or until golden.

CHEDDAR-CORNMEAL SCONES

Steps:

• Heat oven to 425°. Grease cookie sheet.
• Mix flour, cornmeal, sugar, baking powder and salt in large bowl. Cut in margarine, using pastry blender or crisscrossing 2 knives, until mixture looks like coarse crumbs. Stir in milk, egg, cheese and chilies.
• Turn dough onto lightly floured surface. Knead lightly 10 times. Pat or roll into an 8- inch circle on cookie sheet. Cut into 8 wedges, but do not separate.
• Bake 20 to 25 minutes or until golden brown. Immediately remove from cookie sheet; carefully separate wedges. Serve warm with honey.