INGREDIENTS

INSTRUCTIONS

Preheat the oven to 425F. In a bowl whisk together the flour, the
cornmeal, the baking powder, the sugar, the salt, and the cayenne,
blend in the butter until the mixture resembles coarse meal, and stir
in 3/4 cup of the Cheddar. In a small bowl stir together the egg yolk
and the milk, add the mixture to the flour mixture, and stir the
mixture with a fork until 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 teaspoon of
the remaining Cheddar and bake the scones in the middle of the oven
for 15 to 17 minutes, or until they are golden and cooked through.
Makes 6 scones.
Gourmet December 1993
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

A Message from our Provider:

“Let Him therefore send and do what He will. By His grace, if we are His, we will face it, bow to it, accept it, and give thanks for it. God’s Providence is always executed in the ‘wisest manner’ possible. We are often unable to see and understand the reasons and causes for specific events in our lives, in the lives of others, or in the history of the world. But our lack of understanding does not prevent us from believing God. #Don Fortner”