Cornmeal scones with sage and cheddar
6
Points®
Total time: 32 min • Prep: 15 min • Cook: 17 min • Serves: 10 • Difficulty: Easy
Enjoy these herb-infused scones with soups and stews, salads, or simply on their own. We’ve taken these biscuits in a savory direction instead of a sweet one by using cornmeal and stirring in cheese and sage. These scones have a spicy kick, so you’d like to tame the heat omit the ground red pepper all together. For a take on Italian flavors, try Parmesan cheese and rosemary in the place of the sage and cheddar cheese. You can easily make them ahead or keep the leftovers. Place the scones in a zip-close plastic bag and freeze for up to 3 months. To serve, let them thaw at room temperature, then reheat them in the oven.
Ingredients
All-purpose flour
1⅔ cup(s)
Yellow cornmeal
⅓ cup(s)
Baking powder
2½ tsp
Table salt
½ tsp
Dried sage
1 tsp
Ground red pepper
⅛ tsp
Salted butter
3½ Tbsp, chilled and cut into small pieces
Weight Watchers Reduced-fat Mexican style shredded cheese
½ cup(s), about 2 ounces
1% low fat milk
½ cup(s)
Egg
1 large egg(s), lightly beaten
Cooking spray
1 spray(s)
Instructions
1
Preheat oven to 400°F.
2
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cornmeal and next four 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 400°F for 17 minutes or until golden. Transfer scones to a wire rack. Serve warm. Yield: 10 servings (serving size: 1 scone).
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