Cheddar Cornmeal Scones
 
 
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 pinch  cayenne
3 Tbsp  cold unsalted butter; cut into bits
3/4 cup  plus 2 tbsp sharp cheddar; coarsely grated
1 large  egg; separated
1/3 cup  milk
 
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. 
 
contributor: gourmet 
 
yield: 6 scones 
 
preparation time: 00:45 
-- 
(ID: 13648) Mirror: rec.food.recipes: Sun, Mar 30, 2003


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