Williamsburg Peppered Cornmeal Scones

1. 1

   Preheat oven to 425 degrees F. In large bowl, combine flour, cornmeal, sugar, baking powder, black pepper, salt, and baking soda.

2. 2

   With pastry blender or two knives used scissor-fashion, cut in margarine or butter until mixture resembles coarse crumbs.

3. 3

   In cup, mix milk and egg; stir egg mixture into flour mixture just until ingredients are blended.

4. 4

   Turn dough onto lightly floured surface.

5. 5

   Divide dough in half.

6. 6

   With floured hands, pat each half into a 5 1/2-inch round.

7. 7

   Cut each round into 6 wedges.

8. 8

   With pancake turner, transfer wedges to ungreased large cookie sheet.

9. 9

   Bake scones 15 minutes or until lightly browned.

10. 10

    Serve scones warm.

11. 11

    Or, cool on wire rack; reheat if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.