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Cornmeal Cheddar Scones

Source of Recipe

unknown


List of Ingredients

1 1/2 cups flour
1 cup yellow cornmeal
2 1/2 teaspoons baking powder
2 teaspoons sugar
1 teaspoon salt
2 teaspoons coarsely ground black pepper
2 tablespoons fresh chopped sage
6 tablespoons unsalted butter, cold and cut up
1 1/2 cups coarsely grated extra-sharp Cheddar cheese
2 eggs, lightly beaten
2/3 cup whole milk
1 egg white (lightly beaten)
1/2 cup coarsely grated extra-sharp Cheddar cheese (for topping)
Extra freshly ground black pepper (for sprinkling)



Recipe

Set the oven at 425 degrees. Have on hand a heavy baking sheet.

In the bowl of a food processor combine the flour, cornmeal, baking
powder, sugar, salt, pepper and sage. Pulse the mixture in on-off
motions until it is thoroughly mixed.

Add the butter and cheese and pulse again in on-off motions just
until the mixture resembles breadcrumbs.

In a bowl whisk together the egg and milk. Add the mixture to the
food processor, and work again in on-off motions just until the dough
forms large clumps. It should not come together to form a ball.

Turn the dough out onto a lightly floured board and work it gently
with floured hands to form a smooth ball. Divide the dough in half.
Shape each half into a flat cake, then pat them into 7-inch rounds.
Transfer them to the ungreased baking sheet. Brush with egg white and
dust with the extra Cheddar and black pepper.

Cut each round into 6 triangles and without separating the triangles,
slide the baking sheet into the oven.

Bake the scones for 15 minutes or until they are firm and lightly
golden. Remove them from the oven and let them cool slightly.
Separate them into triangles and transfer to a basket. Serve warm.

Makes 12.