Cornmeal Scones with Sage and Cheddar

Ingredients

• 2.5 teaspoons double-acting baking powder 
• 3.5 tablespoons butter chilled cut into small pieces
• 1 teaspoon rubbed sage dried
• 1 large eggs lightly beaten
• 1.7 cups flour all-purpose
• 0.1 teaspoon ground pepper red
• 0.5 cup milk 1% low-fat
• 0.5 teaspoon salt 
• 2 ounces pre-shredded cheddar cheese reduced-fat
• 0.3 cup cornmeal yellow

Equipment

• bowl
• baking sheet
• oven
• knife
• wire rack
• blender
• measuring cup

Directions

1. Preheat oven to 40
2. Lightly spoon flour into dry measuring cups; level with a knife.
3. Combine flour, cornmeal, and next 4 ingredients in a large bowl.
4. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in cheese.
5. Add milk and egg, stirring just until moist.
6. Turn dough out onto a lightly floured surface, and knead 3 or 4 times.
7. Transfer dough to a baking sheet coated with cooking spray; pat into a 7-inch circle.
8. Cut into 10 wedges, cutting to, but not through, bottom of dough. (Do not separate wedges.)
9. Bake at 400 for 17 minutes or until golden.
10. Transfer scones to a wire rack.
11. Serve warm.