Flaky Cornmeal Cheddar Scones

By Cooky

Ingredients

• 3/4 c buttermilk + 1 T for brushing
• 1/4 c cornmeal + 2 T for dusting
• 1 3/4 c AP flour
• 1 T BP
• 1 T white sugar
• 3/4 tsp salt
• 1/4 cup butter, cut into cubes
• 1 c grated old cheddar
• 1/2 c diced ham
• 2 green onions, sliced
• 1 egg

Details

Servings 12

Preparation

Step 1

1. Preheat over to 400'.
2. Lightly spray a rimmed baking sheet.
3. In a medium bowl, add 3/4 c buttermilk and 1/4 c cornmeal. Stir to combine.
4. In a large bowl, using a fork, stir flour with BP, sugar and salt until evenly mixed.
5. With a pastry blender, work butter into flour until crumbly.
6. Stir in cheese and ham.
7. Whisk egg into buttermilk mixture. Then pour into flour mixture. Using a wooden spoon, stir until just combined. Gently gather into a ball. Then slice into 2 equal portions.
8. Sprinkle remaining 2 T corn meal on a cutting board.
9. Place 1 portion of dough on top and gently pat into a 6" circle. Cut into 6 wedges.
10. Repeat with remaining dough, pressing into remaining cornmeal on counter before cutting.
MAY STOP HERE and place scone wedges on a baking sheet. Freeze uncovered and when firm, place in freezer bag for up to 1 month. To bake, defrost uncovered about 1.5 hours, then bake.
11. Place wedges on baking sheet at least 1 inch apart.
12. Lightly brush with remaining 1 T of buttermilk.
13. Bake in centre of oven, until lightly golden about 14-16 minutes.