Garlic Country Cornmeal Scones
1/4 cup chopped garlic
1/3 cup butter
2 tablespoons chopped fresh cilantro
1-2 drops hot pepper sauce
1 tablespoon packed dark brown sugar
1 cup yellow cornmeal, plus 1 teaspoon
1 2/3 cup flour
4 teaspoons baking powder
5 teaspoons sugar
1/2 teaspoon salt
1 egg, beaten
1/2 to 3/4 cup buttermilk
2 tablespoons flour
2 teaspoons cornmeal
1/2 teaspoon sugar
1 tablespoon garlic mixture
Sauté garlic in butter until tender, about 3 minutes. Stir in cilantro,
hot pepper sauce, and brown sugar. Cool. Set aside. Make the topping by
combining the 2 tablespoons flour, 2 teaspoons cornmeal, 1/2 teaspoon
sugar and 1 tablespoon of the cooled garlic mixture. Set aside. Sprinkle
a buttered baking sheet with 1 teaspoon of cornmeal and set aside.
Mix remaining 1 cup cornmeal, flour, baking powder, sugar, and salt.
Stir in remaining garlic mixture, egg, and enough buttermilk to form a
moist dough. Lightly knead dough on a floured surface 5-6 times. Divide
dough in half and shape each half into a ball. Pat each ball into a 6
inch round. Lightly press half of topping into each round. Cut each
round all the way through into 6 wedges but do not separate. Arrange on
the prepared baking sheet. Bake at 400 degrees until golden brown, about
20 minutes. Serve warm.
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