Santa Fe SconesMore delightful savory biscuits from Lisa's Vegetarian Kitchen:
Adapted from The Best Quick Breads by Beth Hensperger
2 cups of unbleached white flour
1/2 cup of cornmeal
1 tablespoon of baking powder
1 teaspoon of chili powder
1/2 teaspoon of ground cumin
1/2 teaspoon of sea salt
1/2 cup of cold, unsalted butter, cut into pieces
1/2 cup of grated, extra old, cheddar cheese
1/2 cup of seeded red pepper, finely chopped
2 large eggs
3/4 cup of buttermilk
Line a baking pan with parchment paper.
In a large bowl, combine the flour, cornmeal, baking powder, chili powder, cumin and salt. Cut the butter in with a fork or pastry cutter until the mixture resembles coarse crumbs. Stir in the cheese and red pepper. Make a well in the center of the dry ingredients.
In a small bowl, whisk together the eggs and buttermilk. Add to the dry ingredients and stir until just combined. Knead the mixture gently with floured hands and shape into 2 inch rounds and transfer to the prepared baking sheet, one inch apart.
Bake in a preheated 400 degree oven for 15 - 20 minutes, until golden brown. Cool on a wire rack for a few minutes and serve.
Yields 8 - 10 scones.
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