Cook It :: Cheddar Cheese Scones

Cheddar Cheese Scones

1 2/3 cups flour

1/3 cup finely ground cornmeal

1 tablespoon baking powder

1 teaspoon coarsely ground salt (I use fleur du sel)

½ teaspoon freshly ground black pepper

6 tablespoons butter, cold and sliced into tablespoons

1 cup medium cheddar cheese

1 cup buttermilk

Preheat oven to 450.  Line a baking sheet with a silpat or parchment paper. 

In a food processor blend together flour, cornmeal, baking powder, salt and pepper.  (If you don’t have finely ground cornmeal, pour the cornmeal into the processor first and pulse until fine then add the flour, powder, and spices).  Add butter and pulse into a sandy texture.  Pulse in cheese then add buttermilk and pulse 10 times until mixture just holds together.  Do not over mix. 

Turn out on to a lightly floured cutting board and form into a circle 1 ½ inches thick.  Cut into wedges and bake on prepared baking sheet 8-10 minutes until golden brown