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Williamsburg Peppered Cornmeal Scones

Western.Chefs's picture
Ingredients
  All purpose flour 2 1⁄4 Cup (36 tbs)
  Yellow cornmeal 1⁄2 Cup (8 tbs)
  Sugar 1 Tablespoon
  Baking powder 2 Teaspoon
  Ground black pepper 1 1⁄4 Teaspoon
  Salt 1 Teaspoon
  Baking soda 1⁄2 Teaspoon
  Butter 6 Tablespoon
  Milk 3⁄4 Cup (12 tbs)
  Egg 1 Large
Directions

Preheat oven to 425°F.
In large bowl, combine flour, cornmeal, sugar, baking powder, black pepper, salt, and baking soda.
With pastry blender or two knives used scissor fashion, cut in margarine or butter until mixture resembles coarse crumbs.
In cup, mix milk and egg; stir egg mixture into flour mixture just until ingredients are blended.
Turn dough onto lightly floured surface.
Divide dough in half.
With floured hands, pat each half into a 5 1/2 inch round.
Cut each round into 6 wedges.
With pancake turner, transfer wedges to ungreased large cookie sheet.
Bake scones 15 minutes or until lightly browned.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Snack
Method: 
Baked
Interest: 
Everyday

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