These little buttery scones are great as appetizers served with your favorite jams and jellies. They go great with any kind of soup or with any meal, too. Good with coffee or milk. They will keep several days in a cool place in an air tight container and can be reheated.
2 cups self-rising flour
1/2 cup self-rising cornmeal (You could use regular cornmeal)
1/2 teaspoon salt
1 tablespoon sugar
pinch cayenne or about 1/8 teaspoon
1 stick butter or 1/2 cup or 8 tablespoons, softened
1/2 cup sour cream
1/2 cup buttermilk
1 cup shredded cheddar cheese
Sea salt, Optional
Whisk together flour, cornmeal, salt, sugar and cayenne in a large mixing bowl. Cut the butter in small pieces and cut into the flour mixture until resembles coarse crumbs. Add the eggs, sour cream and buttermilk and stir with spoon. Fold in the cheddar cheese. Place dough on a floured surface and roll out in a square. You can cut out square scones with a pizza cutter or use a square biscuit cutter. You can make large squares and cut in half to make triangle scones. Place on a sprayed baking sheet and bake in 425 degree oven for 20 minutes. Makes about 24 scones depending on size you make them. Enjoy.
Note: I use unsalted butter and brush the tops before cooking with a little melted butter then sprinkle with sea salt. The cornmeal makes them a little crunchy.
If you like this recipe, you might also like my recipe for pumpkin scones.
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