Mimi's Cornmeal Scones

This is a savory scone. Serve them warm with butter and Hot Pepper Jelly or honey. They are good with chili, or any bean dish, or just by themselves with the jelly.

• Ready In: 45 mins
• Yields: 8 scones

Ingredients

• 2  cups flour
• 1⁄3 cup cornmeal
• 1  teaspoon baking powder
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon salt
• 1⁄2 cup firm butter, cut into 8 pieces
• 3⁄4 cup buttermilk (see note below)

Directions

1. Mix first 5 ingredients in a medium bowl.
2. Cut in the butter using pastry blended till it looks like fine crumbs.
3. Stir in buttermilk so dough leaves sides of bowl and forms a ball.
4. Turn dough onto lightly floured surface and knead lightly about 10 times.
5. Pat or roll into a 7-inch circle on ungreased cookie sheet that has been sprinkled with cornmeal.
6. Score into 8 wedges, cutting down halfway to the bottom.
7. Bake in 400 degree oven for 20-25 minutes or till light brown.
8. Immediately remove from sheet and carefully separate wedges.
9. Serve warm.
10. NOTE: If the dough is too dry, stir in an additional 1-2 tablespoons of buttermilk; sometimes I will add an extra tablespoon while mixing, but you try it for the first time.