Williamsburg Peppered Cornmeal Scones

• 2 14 cups all-purpose flour
• 12 cup yellow cornmeal
• 1 tablespoon sugar
• 2 teaspoons baking powder
• 1 14 teaspoons fresh coarse ground black pepper
• 1 teaspoon salt
• 12 teaspoon baking soda
• 6 tablespoons cold margarine (3/4 stick) or 6 tablespoons butter (3/4 stick)
• 34 cup milk
• 1 large egg

1. Preheat oven to 425 degrees F. In large bowl, combine flour, cornmeal, sugar, baking powder, black pepper, salt, and baking soda.
2. With pastry blender or two knives used scissor-fashion, cut in margarine or butter until mixture resembles coarse crumbs.
3. In cup, mix milk and egg; stir egg mixture into flour mixture just until ingredients are blended.
4. Turn dough onto lightly floured surface.
5. Divide dough in half.
6. With floured hands, pat each half into a 5 1/2-inch round.
7. Cut each round into 6 wedges.
8. With pancake turner, transfer wedges to ungreased large cookie sheet.
9. Bake scones 15 minutes or until lightly browned.
10. Serve scones warm.
11. Or, cool on wire rack; reheat if desired.

flour, yellow cornmeal, sugar, baking powder, fresh coarse ground black pepper, salt, baking soda, cold margarine, milk, egg

Taken from www.food.com/recipe/williamsburg-peppered-cornmeal-scones-141693 (may not work)