Tex-mex Scones

Total Time: 1 hr 10 mins Preparation Time: 45 mins Cook Time: 25 mins

Ingredients

• Servings: 8
• 1 1/2 cups all-purpose flour
• 1/2 cup yellow cornmeal
• 1 tablespoon sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon chili powder
• 1/8 teaspoon ground cumin
• 1/8 teaspoon ground black pepper
• 1/3 cup unsalted butter, chilled
• 1 large egg
• 3 tablespoons milk
• 3 tablespoons undrained chopped canned green chilies
• 1/2 cup shredded sharp cheddar cheese
• 1 egg yolk (mixed with 1/2 t. water)

Recipe

• 1 preheat oven to 375°; lightly butter a 9-inch diameter circle in the center of a baking sheet.
• 2 in a bowl, stir the flour, cornmeal, sugar, baking powder, salt, chili powder, cumin, and pepper together.
• 3 cut the butter into ½ inch cubes and distribute them over the flour mixture.
• 4 using a pastry blender, cut in the butter until the mixture resembles coarse crumbs.
• 5 in another bowl, stir the egg, milk, and chilies together.
• 6 add the egg mixture to the flour mixture and stir to combine (the dough will be sticky).
• 7 with lightly floured hands, knead in the cheese to evenly distribute.
• 8 with lightly floured hands, pat the dough into an 8-inch diameter circle in the center of the prepared baking sheet.
• 9 brush the egg mixture over the top and sides of the dough.
• 10 with a serrated knife, cut into 8 wedges.
• 11 bake for 20-25 minutes or until the top is lightly browned and a cake tester comes out clean.
• 12 remove the baking sheet to a wire rack; cool for 5 minutes.
• 13 using a spatula, transfer the scones to a wire rack to cool; recut into wedges and serve.