Cheddar-Cornmeal Scones

Enjoy these cheese and green chilies filled savory scones that are ready in just 40 minutes - serve warm with honey. MORE+ LESS-

1 1/4

cups all-purpose flour

cup cornmeal

tablespoon sugar

teaspoons baking powder

1/2

teaspoon salt

1/3

cup firm margarine or butter

1/4

cup milk

egg, beaten

3/4

cup shredded Cheddar cheese (3 ounces)

can (4 ounces) chopped green chilies, undrained

Honey, if desired

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1

Heat oven to 425º. Grease cookie sheet.
2

Mix flour, cornmeal, sugar, baking powder and salt in large bowl. Cut in margarine, using pastry blender or crisscrossing 2 knives, until mixture looks like coarse crumbs. Stir in milk, egg, cheese and chilies.
3

Turn dough onto lightly floured surface. Knead lightly 10 times. Pat or roll into an 8- inch circle on cookie sheet. Cut into 8 wedges, but do not separate.
4

Bake 20 to 25 minutes or until golden brown. Immediately remove from cookie sheet; carefully separate wedges. Serve warm with honey.

All-purpose flour comes in bleached and unbleached varieties that can be used interchangeably. Bleaching either occurs naturally through aging or is done chemically. Unbleached flour has a creamier color than bleached flour.