Cheddar-Cornmeal Scones

 

1 1/4

cups Gold Medal® all-purpose flour

1

cup cornmeal

1

tablespoon sugar

2

teaspoons baking powder

1/2

teaspoon salt

1/4

cup cold margarine or butter

1/4

cup fat-free (skim) milk

1/4

cup egg substitute or 1 egg, beaten

2/3

cup shredded reduced-fat Cheddar cheese (2 1/2 oz)

1

can (4.5 oz) Old El Paso® chopped green chiles

Honey, if desired

• 1 Heat oven to 425°F. Grease cookie sheet with shortening or cooking spray.
• 2 In large bowl, mix flour, cornmeal, sugar, baking powder and salt. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like coarse crumbs. Stir in milk, egg, cheese and chiles.
• 3 On lightly floured surface, lightly knead dough 10 times. On cookie sheet, pat or roll dough into 8-inch round. Cut into 8 wedges, but do not separate.
• 4 Bake 20 to 25 minutes or until golden brown. Immediately remove from cookie sheet; carefully separate wedges. Serve warm with honey.