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Cornmeal Scones with Sage and Cheddar

Oxmoor House
Prep time 15 mins
Cook time 17 mins
Yield 10 servings (serving size: 1 scone)

Ingredients

  • 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

Nutrition 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

How to Make It

  1. Preheat oven to 400°.

  2. 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.

  3. 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.)

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

Oxmoor House Healthy Eating Collection