Tex-Mex Scones - cooking recipe

Ingredients

1 1/2 cups all-purpose flour
1/2 cup yellow cornmeal
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon chili powder
1/8 teaspoon ground cumin
1/8 teaspoon ground black pepper
1/3 cup unsalted butter, chilled
1 large egg
3 tablespoons milk
3 tablespoons undrained chopped canned green chilies
1/2 cup shredded sharp cheddar cheese
1 egg yolk (mixed with 1/2 t. water)

Preparation

Preheat oven to 375\u00b0; lightly butter a 9-inch diameter circle in the center of a baking sheet.
In a bowl, stir the flour, cornmeal, sugar, baking powder, salt, chili powder, cumin, and pepper together.
Cut the butter into 1/2 inch cubes and distribute them over the flour mixture.
Using a pastry blender, cut in the butter until the mixture resembles coarse crumbs.
In another bowl, stir the egg, milk, and chilies together.
Add the egg mixture to the flour mixture and stir to combine (the dough will be sticky).
With lightly floured hands, knead in the cheese to evenly distribute.
With lightly floured hands, pat the dough into an 8-inch diameter circle in the center of the prepared baking sheet.
Brush the egg mixture over the top and sides of the dough.
With a serrated knife, cut into 8 wedges.
Bake for 20-25 minutes or until the top is lightly browned and a cake tester comes out clean.
Remove the baking sheet to a wire rack; cool for 5 minutes.
Using a spatula, transfer the scones to a wire rack to cool; recut into wedges and serve.