Cornmeal Cheddar Scones

• 2 cups all-purpose flour
• 3/4 cup stone-ground cornmeal
• 1 tablespoon sugar
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/8 teaspoon cayenne pepper
• 3/4 cup unsalted butter, cut into chunks
• 1 cup shredded extra-sharp cheddar cheese (4 oz.)
• 1 large egg
• 3/4 cup buttermilk
• unsalted butter, melted
• sea salt

1. Preheat oven to 425u0b0.
2. Place the first 7 ingredients in a food processor.
3. Add 3/4 cup butter; pulse 3-4 times or until mixture resembles coarse meal.
4. Place flour mixture in a large bowl; stir in cheese.
5. Wish together egg and buttermilk until blended.
6. Make a well in the center of dry ingredients; add egg mixture, stirring just until dry ingredients are moistened.
7. Turn dough out onto a floured surface; knead lightly 3-4 times.
8. Put dough into a 10 x 7 inch rectangle.
9. Cut into 15 squares.
10. Place squares on a parchment paper-lined baking sheet.
11. Brush tops with melted unsalted butter, and sprinkle with sea salt.
12. Bake for 20 minutes or until golden.

flour, stoneground cornmeal, sugar, baking powder, baking soda, salt, cayenne pepper, unsalted butter, cheddar cheese, egg, buttermilk, unsalted butter, salt

Taken from www.food.com/recipe/cornmeal-cheddar-scones-466358 (may not work)