Spicy Southwestern Scones
|All purpose flour||1 1⁄2 Cup (24 tbs)|
|Yellow cornmeal||1⁄4 Cup (4 tbs)|
|Baking powder||2 Teaspoon|
|Chili powder||1 Teaspoon|
|Garlic salt||1⁄4 Teaspoon|
|Margarine/Butter||1⁄3 Cup (5.33 tbs)|
|Shredded cheddar cheese||1 Ounce|
|Half and half/Light cream / milk||1⁄4 Cup (4 tbs)|
|Green onions||1⁄4 Cup (4 tbs), sliced|
|Chunky salsa||1⁄4 Cup (4 tbs)|
|Jalapeno pepper||2 Tablespoon, chopped seeded|
1. Lightly grease a large baking sheet; set aside. In a large mixing bowl stir together the flour, corn-meal, baking powder, chili powder, and garlic salt. With pastry blender, cut in margarine or butter till mixture resembles coarse crumbs. In a small bowl combine egg, cheese, half-and-half, green onions, salsa and jalapeno. Add to dry mixture. With a fork, stir till moistened.
2. Turn out onto a lightly floured surface. Quickly knead dough by gently folding and pressing dough 10 to 12 strokes. Pat dough into an 8-inch circle on prepared baking sheet. Cut circle into eight wedges. Separate wedges slightly. Bake in a 400° oven 20 minutes or till golden. Remove from baking sheet; serve warm.