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Tex-Mex Scones




Source of Recipe


Internet


List of Ingredients




1-1/2 cups flour
1/2 cup cornmeal
1 tablespoon sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon chili powder
1/4 teaspoon cumin
1/8 teaspoon black pepper
1/3 cup butter, chilled
1 egg
3 tablespoons milk
3 tablespoons un-drained, chopped, canned green chilies
1/2 cup shredded sharp Cheddar cheese
1 egg yolk mixed with 1/2 teaspoon water for glaze


Recipe



Preheat oven to 375°F. In a large bowl, stir together the flour, cornmeal, sugar, baking powder, salt, chili powder, cumin, and pepper. Cut the butter into 1/2" cubes and distribute over the flour mixture. With a pastry blender or two knives, cut in the butter until the mixture resembles coarse crumbs. In a small bowl, combine egg, milk, and chilies. Add the egg mixture to the flour mixture and stir. With lightly floured hands, knead in the cheese. Pat the dough into an 8" circle on a greased baking sheet and brush with the egg mixture. With a serrated knife, cut into 8 wedges. Bake for 20 to 25 minutes, until lightly browned. Cool on a wire rack, or serve warm.

Makes 8 scones.