Cornmeal Scones with Sage and Cheddar

Yield: 10 servings (serving size: 1 scone)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 152
  • Fat: 5.3g
  • Saturated fat: 3.0g
  • Protein: 5.1g
  • Carbohydrate: 20.7g
  • Cholesterol: 34mg
  • Iron: 1.3mg
  • Sodium: 327mg
  • Calories from fat: 31%
  • Fiber: 0.9g
  • Calcium: 113mg

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

Preparation

  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.
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