Cornmeal Scones With Sage And Cheddar

• 1 2/3 cups all-purpose flour
• 1/3 cup yellow cornmeal
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 teaspoon dried rubbed sage
• 1/8 teaspoon ground red pepper
• 3 1/2 tablespoons chilled butter, cut into small pieces
• 1/2 cup (2 ounces) pre-shredded reduced-fat Cheddar cheese
• 1/2 cup 1% low-fat milk
• 1 large egg, lightly beaten
• Cooking spray

1. Preheat oven to 400u0b0.
2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cornmeal, and next 4 ingredients in a large bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in cheese. Add milk and egg, stirring just until moist.
3. Turn dough out onto a lightly floured surface, and knead 3 or 4 times. Transfer dough to a baking sheet coated with cooking spray; pat into a 7-inch circle. Cut into 10 wedges, cutting to, but not through, bottom of dough. (Do not separate wedges.)
4. Bake at 400u0b0 for 17 minutes or until golden. Transfer scones to a wire rack. Serve warm.

flour, yellow cornmeal, baking powder, salt, sage, ground red pepper, butter, cheddar cheese, milk, egg, cooking spray

Taken from www.myrecipes.com/recipe/cornmeal-scones-with-sage-cheddar (may not work)