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Cheddar Cornmeal Scones

Source of Recipe

fooddownunder.com


List of Ingredients

3/4 cup all-purpose flour
1/2 cup yellow cornmeal
1 1/4 tsp double-acting baking powder
1 tsp sugar
1/2 tsp salt
1 pch cayenne
3 tbl cold unsalted butter, cut into bits
3/4 cup plus 2 Tbsp sharp cheddar, coarsely grated
1 lrg egg, separated
1/3 cup milk


Recipe

Preheat the oven to 425F. In a bowl whisk together the flour, the cornmeal, the baking powder, the sugar, the salt, and the cayenne, blend in the butter until the mixture resembles coarse meal, and stir in 3/4 cup of the Cheddar. In a small bowl stir together the egg yolk and the milk, add the mixture to the flour mixture, and stir the mixture with a fork until it just forms a soft dough.

Turn the dough out onto a lightly floured surface, knead it gently 8 to 10 times, and pat it into a 6-inch round. Cut the round with a sharp knife into 6 equal wedges, arrange the scones about 2 inches apart on a lightly greased baking sheet, and brush the tops lightly with some of the egg white, beaten lightly. Sprinkle each scone with about 1 teaspoon of the remaining Cheddar and bake the scones in the middle of the oven for 15 to 17 minutes, or until they are golden and cooked through.

* Yield: 6 scones