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Cheddar and Chilies Cornbread Scones

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Cheddar and Chilies Cornbread Scones
  • Prep Time 20 min
  • Total Time 45 min
  • Servings 8
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Crispy crumbled bacon, green chiles and shredded Cheddar cheese pack lots of flavor into these savory scones that make a great addition to any dinner table.

Ingredients

1 1/4
cups white whole wheat flour
1
cup cornmeal
1
tablespoon sugar
2
teaspoons baking powder
1/2
teaspoon salt
1/2
cup cold butter, cut into 8 pieces
1/4
cup milk
1
egg, beaten
3/4
cup shredded Cheddar cheese (3 oz)
1
can (4.5 oz) chopped green chiles, undrained
2/3
cup crumbled crisply cooked bacon, if desired
Honey, if desired

Directions

  • 1 Heat oven to 425°F. Grease cookie sheet with shortening or cooking spray. In large bowl, mix flour, cornmeal, sugar, baking powder and salt. Cut in butter, using pastry blender or fork, until mixture looks like coarse crumbs. Stir in milk, egg, cheese, chiles and bacon.
  • 2 Place dough on lightly floured surface. Knead lightly 10 times. On cookie sheet, roll or pat dough into 8-inch round. Cut into 8 wedges, but do not separate.
  • 3 Bake 18 to 23 minutes or until golden brown. Immediately remove from cookie sheet to cooling rack; carefully separate wedges. Serve warm with honey.
Tips  

White whole wheat flour can be used in any recipe. It’s the best of both worlds—100% whole grain but with a lighter taste and color. Start substituting 25% or 50% of the all-purpose flour with white whole wheat flour, gradually increasing proportion as desired.

Nutrition Information 
No nutrition information available for this recipe
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