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Ingredients
- 3/4 c. all-purpose flour
- 1/2 c. yellow cornmeal
- 1 1/4 tsp double-acting baking pwdr
- 1 tsp sugar
- 1/2 tsp salt
- 1 pch cayenne
- 3 Tbsp. cool unsalted butter, cut into bits
- 3/4 c. plus 2 Tbsp sharp cheddar, coarsely grated
- 1 lrg egg, separated
- 1/3 c. lowfat milk
Directions
- Preheat the oven to 425F. In a bowl whisk together the flour, the cornmeal, the baking pwdr, the sugar, the salt, and the cayenne, blend in the butter till the mix resembles coarse meal, and stir in 3/4 c. of the Cheddar. In a small bowl stir together the egg yolk and the lowfat milk, add in the mix to the flour mix, and stir the mix with a fork till it just forms a soft dough. Turn the dough out onto a lightly floured surface, knead it gently 8 to 10 times, and pat it into a 6-inch round. Cut the round with a sharp knife into 6 equal wedges, arrange the scones about 2 inches apart on a lightly greased baking sheet, and brush the tops lightly with some of the egg white, beaten lightly. Sprinkle each scone with about 1 tsp. of the remaining Cheddar and bake the scones in the middle of the oven for 15 to 17 min, or possibly till they are golden brown and cooked through.
- Yield: 6 scones
- Preparation Time: 00:45
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 79g | |
| Recipe makes 6 servings | |
| Calories 258 | |
| Calories from Fat 121 | 47% |
| Total Fat 13.79g | 17% |
| Saturated Fat 8.29g | 33% |
| Trans Fat 0.0g | |
| Cholesterol 72mg | 24% |
| Sodium 339mg | 14% |
| Potassium 91mg | 3% |
| Total Carbs 24.15g | 6% |
| Dietary Fiber 1.0g | 3% |
| Sugars 1.85g | 1% |
| Protein 9.16g | 15% |
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