Cornmeal Pepper Lime Scones

From Company’s Coming Whole Grain Recipes by Jean Pare

INGREDIENTS

• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 1/2 cup grated Monterey Jack cheese
• 1/2 cup yellow cornmeal
• 2 Tbsp granulated sugar
• 2 tsp baking powder
• 2 tsp grated lime zest
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp pepper

• 1/2 cup cold butter (or hard margarine), cut up

• 1 large egg, fork-beaten
• 1 cup buttermilk (or soured milk)

METHOD

1. Combine first 10 ingredients in large bowl. Cut in butter until mixture resembles coarse crumbs. Make a well in center.
2. Add egg and buttermilk to well. Stir until just moistened.
3. Drop, using 1/3 cup for each scone, about 2 inches apart onto greased baking sheet.
4. Bake in 400F oven for about 20 minutes until golden and wooden pick inserted in center comes out clean. Let stand on baking sheet for 5 minutes. 
5. Remove scones from baking sheet and place on wire rack to cool. Makes 12 scones.