Tex-Mex Scones
Posted by request
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INGREDIENTS
Nutrition- 1 1⁄2cups all-purpose flour
- 1⁄2cup yellow cornmeal
- 1tablespoon sugar
- 2teaspoons baking powder
- 1⁄2teaspoon salt
- 1⁄2teaspoon chili powder
- 1⁄8teaspoon ground cumin
- 1⁄8teaspoon ground black pepper
- 1⁄3
- 1large egg
- 3tablespoons milk
- 3tablespoons undrained chopped canned green chilies
- 1⁄2cup shredded sharp cheddar cheese
- 1egg yolk (mixed with 1/2 t. water)
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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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