Categories: Scones, Side Dish

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 × 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.

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