Three-quarters cup all-purpose flour
One-half cup cornmeal
Two teaspoons active dry yeast
One teaspoon baking powder
One pinch of cayenne pepper (optional)
Three tablespoons cold butter, cut into small pieces
Three-quarters cup grated Cheddar cheese
One egg, separated
One-third cup milk
One-half teaspoon salt
Three-quarters cup all-purpose flour
One-half cup cornmeal
Two teaspoons active dry yeast
One teaspoon baking powder
One pinch of cayenne pepper (optional)
Three tablespoons cold butter, cut into small pieces
Three-quarters cup grated Cheddar cheese
One egg, separated
One-third cup milk
One-half teaspoon salt
Preheat the oven to 425°F (220°C) very hot
In a bowl, combine the flour, cornmeal, yeast, baking powder, and cayenne pepper
Add the butter and mix until it forms a crumbly mixture
Reserve three-quarters of the Cheddar cheese
In a small bowl, whisk together the egg yolk and milk
Add to the dry ingredients and mix until a soft dough forms
Knead the dough gently eight to ten times
Shape the dough into a 21-centimeter disk
Cut into 12 equal pieces with a sharp knife
Place on a baking sheet lined with butter, leaving about 10 centimeters of space between each scone
Brush the tops with the beaten egg and sprinkle with the remaining Cheddar cheese
Bake in the preheated oven for 15 to 17 minutes or until golden brown
Yield: 12 servings
Calories per serving: 128.
