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    Peppered Cormeal Scones


    Source of Recipe


    Good Housekeeping Magazine (11/96)

    Recipe Introduction


    These are so good served warm with lots of oozey butter all over them.

    List of Ingredients




    2 1/4 cups All-purpose flour
    1/2 cup Yellow Cornmeal
    1 tablespoon Sugar
    2 teaspoons Baking Powder
    1 1/4 teaspoons Coarse-ground black pepper
    1 teaspoon Salt
    1/2 teaspoon Baking Soda
    6 tablespoons Cold Butter or Margarine (3/4 stick)
    3/4 cup Milk
    1 Egg

    Recipe



    Preheat oven to 425 degrees. In a large bowl, combine flour, cornmeal, sugar, baking powder, pepper, salt and baking soda. With pastry blender ot two knives used scissor-fashion, cut in butter or margarine until mixture resembles coarse crumbs. In a cup, mix milk and egg; stir into flour mixture just until blended. Turn dough out onto lightly floured surface; divide in half. With floured hands, pat each half into a 5-1/2 inch round. Cut each round into 6 wedges; with spatula, transfer wedges to ungreased large cookie sheet. Bake 15 minutes or until lightly browned. Serve warm of cool on wire rack.


    YIELD: 12 Scones

 

 

 


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