Cornmeal Cheddar Scones

Christmas with Southern Living, 2010

• Ready In: 1 hr 5 mins
• Yields: 15 scones

Ingredients

• 2  cups all-purpose flour
• 3⁄4 cup  stone-ground cornmeal
• 1  tablespoon sugar
• 1  tablespoon baking powder
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon salt
• 1⁄8 teaspoon cayenne pepper
• 3⁄4 cup unsalted butter, cut into chunks
• 1  cup  shredded extra-sharp cheddar cheese (4 oz.)
• 1  large egg
• 3⁄4 cup buttermilk
•  unsalted butter, melted
•  sea salt

Directions

1. Preheat oven to 425°.
2. Place the first 7 ingredients in a food processor.
3. Add 3/4 cup butter; pulse 3-4 times or until mixture resembles coarse meal.
4. Place flour mixture in a large bowl; stir in cheese.
5. Wish together egg and buttermilk until blended.
6. Make a well in the center of dry ingredients; add egg mixture, stirring just until dry ingredients are moistened.
7. Turn dough out onto a floured surface; knead lightly 3-4 times.
8. Put dough into a 10 x 7 inch rectangle.
9. Cut into 15 squares.
10. Place squares on a parchment paper-lined baking sheet.
11. Brush tops with melted unsalted butter, and sprinkle with sea salt.
12. Bake for 20 minutes or until golden.