Cornmeal Cheese Scones

Preheat Oven to 425

2 cups flour                                           ½ cup cornmeal

1 Tbsp baking powder                             1-1/2 tsp crushed dried chili pepper (optional)

¼ tsp salt                                              ¼ cup butter

1 cup grated cheddar cheese

2 eggs                                                  ½ cup milk


Mix dry ingredients in large bowl. Add butter in chunks. Work it into the dry ingredients with your fingers until the mixture resembles coarse meal. Stir in the cheddar cheese.

Mix eggs and milk together. Stir the liquids into the dry ingredients until a soft ball of dough forms. Knead 10-12 times on a lightly floured surface. Cut dough in half. Roll each half to a circle ½” thick. Cut circle into six wedges. Place on a lightly greased baking sheet. Bake 12-15 min or until scones are puffed and golden brown.

Courier Journal 16 Feb 2005.