Cornmeal Scones with Sage and Cheddar

Oxmoor House
Cornmeal Scones With Sage And CheddarRecipe
Oxmoor House
10 servings (serving size: 1 scone)


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1 2/3 cups all-purpose flour
1/3 cup yellow cornmeal
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon dried rubbed sage
1/8 teaspoon ground red pepper
3 1/2 tablespoons chilled butter, cut into small pieces
1/2 cup (2 ounces) pre-shredded reduced-fat Cheddar cheese
1/2 cup 1% low-fat milk
1 large egg, lightly beaten
Cooking spray


Prep: 15 Minutes
Cook: 17 Minutes

Preheat oven to 400°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cornmeal, and next 4 ingredients in a large bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in cheese. Add milk and egg, stirring just until moist.

Turn dough out onto a lightly floured surface, and knead 3 or 4 times. Transfer dough to a baking sheet coated with cooking spray; pat into a 7-inch circle. Cut into 10 wedges, cutting to, but not through, bottom of dough. (Do not separate wedges.)

Bake at 400° for 17 minutes or until golden. Transfer scones to a wire rack. Serve warm.

Created date

March 2010

Nutritional Information

Calories 152
Fat 5.3 g
Satfat 3.0 g
Protein 5.1 g
Carbohydrate 20.7 g
Cholesterol 34 mg
Iron 1.3 mg
Sodium 327 mg
Caloriesfromfat 31 %
Fiber 0.9 g
Calcium 113 mg