Corn Scones

Total Time: 48 mins Preparation Time: 30 mins Cook Time: 18 mins

Ingredients

• 1 1/2 cups all-purpose flour
• 3/4 cup yellow cornmeal
• 1/4 cup firmly packed light brown sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/3 cup unsalted butter, chilled
• 1/2 cup milk
• 1 large egg
• 1/2 teaspoon vanilla extract
• 1 egg (mixed with 1 teaspoon water, for glaze)

Recipe

• 1 preheat oven to 375°; lightly butter a 9-inch-diameter circle in the center of a baking sheet.
• 2 in a big bowl, stir the flour, cornmeal, brown sugar, baking powder, and salt.
• 3 cut the butter into 1/2 –inch cubes; distribute them over the flour mixture; using a pastry blender, cut in the butter until the mixture resembles coarse crumbs.
• 4 in another bowl, stir the milk, egg, and vanilla together; add milk mixture to the flour mixture; stir to combine.
• 5 with lightly floured hands, pat the dough into an 8-inch diameter circle in the center of the prepared baking sheet.
• 6 brush the egg mixture over the top of the dough.
• 7 with a serrated knife, cut into 8 wedges.
• 8 bake for 15-18 minutes, or until the top is lightly browned and a pick comes out clean.
• 9 remove the baking sheet to a wire rack; cool for 5 minutes.
• 10 using a spatula, transfer the scones to the wire rack to cool; recut wedges, if needed.
• 11 serve warm, or cool completely and store in an airtight container.