Tex-Mex Scones

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READY IN: 1hr 10mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 375°; lightly butter a 9-inch diameter circle in the center of a baking sheet.
  • In a bowl, stir the flour, cornmeal, sugar, baking powder, salt, chili powder, cumin, and pepper together.
  • Cut the butter into ½ inch cubes and distribute them over the flour mixture.
  • Using a pastry blender, cut in the butter until the mixture resembles coarse crumbs.
  • In another bowl, stir the egg, milk, and chilies together.
  • Add the egg mixture to the flour mixture and stir to combine (the dough will be sticky).
  • With lightly floured hands, knead in the cheese to evenly distribute.
  • With lightly floured hands, pat the dough into an 8-inch diameter circle in the center of the prepared baking sheet.
  • Brush the egg mixture over the top and sides of the dough.
  • With a serrated knife, cut into 8 wedges.
  • Bake for 20-25 minutes or until the top is lightly browned and a cake tester comes out clean.
  • Remove the baking sheet to a wire rack; cool for 5 minutes.
  • Using a spatula, transfer the scones to a wire rack to cool; recut into wedges and serve.
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