Cheddar-Chile Cornbread Scones
Ingrediënten
- 1¼ cups white whole wheat or all-purpose flour
- 1 cup cornmeal
- 1 tablespoon sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup cold butter
- ¼ cup milk
- 1 egg beaten
- ¾ cup shredded Cheddar cheese 3 oz
- 1 can 4.5 oz chopped green chiles, undrained
- ⅔ cup crumbled crisply cooked bacon if desired
- Honey if desired
Instructies
- Heat oven to 425°F.
- Grease cookie sheet with shortening or cooking spray.
- In large bowl, mix flour, cornmeal, sugar, baking powder and salt.
- Cut in butter, using pastry blender or fork, until mixture looks like coarse crumbs.
- Stir in milk, egg, cheese, chiles and bacon.
- On lightly floured surface, knead dough lightly 10 times.
- On cookie sheet, roll or pat dough into 8-inch round.
- Cut into 8 wedges, but do not separate.
- Bake 18 to 23 minutes or until golden brown.
- Immediately remove from cookie sheet to cooling rack; carefully separate wedges.
- Serve warm with honey.
Notes / Tips / Wine Advice:
Festive Touch
These south-of-the-border scones are a perfect choice when you are looking to break free from traditional rolls at your holiday table. They would also be a big hit as part of a breakfast buffet.
Nutritional Information
Calories: 347 kcal
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