Recipe By: Good Housekeeping Magazine (11/96)
Yields 12 Scones
Prep.Time: 15 minutes + 15 minutes baking
2 1/4 cups All-purpose flour
1/2 cup Yellow Cornmeal
1 tablespoon Sugar
2 teaspoons Baking Powder
1 1/4 teaspoons Coarse-ground black pepper
1 teaspoon Salt
1/2 teaspoon Baking Soda
6 tablespoons Cold Butter or Margarine (3/4 stick)
3/4 cup Milk
1 Egg
Preheat oven to 425 degrees. In a large bowl, combine flour, cornmeal, sugar, baking powder, pepper, salt and baking soda. With pastry blender ot two knives used scissor-fashion, cut in butter or margarine until mixture resembles coarse crumbs. In a cup, mix milk and egg; stir into flour mixture just until blended. Turn dough out onto lightly floured surface; divide in half. With floured hands, pat each half into a 5-1/2 inch round. Cut each round into 6 wedges; with spatula, transfer wedges to ungreased large cookie sheet. Bake 15 minutes or until lightly browned. Serve warm of cool on wire rack.
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