Savory Corn Meal Scones
1 2/3 cup unbleached flour
1 cup corn meal, preferably stone ground
5 tablespoons sugar, divided
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup vegetable oil, such as canola
1 large egg
2/3 cup cream or half n’ half
5 oz cream cheese
1 egg for egg wash, lightly whisked
1/2 sheet baking sheet lined with parchment paper
Pre heat the oven to 425 degrees.
Sift together the unbleached flour, the corn meal, 4 tablespoons of the sugar, the baking powder, baking soda and the salt in a medium size mixing bowl.
In a separate bowl, stir together lightly the oil, the egg and the cream or half n’ half. Whisk just enough to break up the egg yolk.
Cut the cream cheese into the flour mixture using a pastry cutter or your hands till it resembles coarse crumbs, just like you would cut butter into a pastry dough. Make a well in the center and add the wet ingredients. Mix with a wooden spoon or dough scraper till it pulls together. Knead gently several times and turn onto a very lightly floured board. Knead again a few turns just enough to make a workable ball.
Pat the dough down into a circular shape measuring about 8 1/2 inches in diameter and about 3/4 inch thick. The edges may crack, simply use the palm of your hand to shape and repair the cracks. (The corn meal makes a dough that is somewhat less cohesive than a flour dough.) Cut with a knife or dough scraper into 8 or 10 triangular pie-style wedges. Brush the tops with the egg wash and sprinkle with the remaining 1 tablespoon sugar. Gently lift each scone onto the parchment lined baking sheet and place about 1 inch apart. Bake for 12 to 15 minutes, until golden brown.
Makes 8-10 scones