Tex-Mex Scones

• all-purpose flour↗1 1⁄2 cups
• yellow cornmeal↗1⁄2 cup
• sugar↗1 tablespoon
• baking powder↗2 teaspoons
• salt↗1⁄2 teaspoon
• chili powder↗1⁄2 teaspoon
• ground cumin↗1⁄8 teaspoon
• ground black pepper↗1⁄8 teaspoon
• unsalted butter, chilled↗1⁄3 cup
• large egg↗1
• milk↗3 tablespoons
• undrained chopped canned green chilies3 tablespoons
• shredded sharp cheddar cheese↗1⁄2 cup
• egg yolk (mixed with 1/2 t. water)↗1

Step-by-step instructions

1. 1

   Preheat oven to 375°; lightly butter a 9-inch diameter circle in the center of a baking sheet.

2. 2

   In a bowl, stir the flour, cornmeal, sugar, baking powder, salt, chili powder, cumin, and pepper together.

3. 3

   Cut the butter into ½ inch cubes and distribute them over the flour mixture.

4. 4

   Using a pastry blender, cut in the butter until the mixture resembles coarse crumbs.

5. 5

   In another bowl, stir the egg, milk, and chilies together.

6. 6

   Add the egg mixture to the flour mixture and stir to combine (the dough will be sticky).

7. 7

   With lightly floured hands, knead in the cheese to evenly distribute.

8. 8

   With lightly floured hands, pat the dough into an 8-inch diameter circle in the center of the prepared baking sheet.

9. 9

   Brush the egg mixture over the top and sides of the dough.

10. 10

    With a serrated knife, cut into 8 wedges.

11. 11

    Bake for 20-25 minutes or until the top is lightly browned and a cake tester comes out clean.

12. 12

    Remove the baking sheet to a wire rack; cool for 5 minutes.

13. 13

    Using a spatula, transfer the scones to a wire rack to cool; recut into wedges and serve.