Blue Corn Scones

==Description==
A River of Recipes: Native American Recipes Using Commodity Foods by the USDA Food Distribution Program on Indian Reservations, public domain government resource—original source of recipe
* Serves: 8
==Ingredients==
* ½ cup roasted blue (or yellow) cornmeal
* 1¾ cup all-purpose flour
* ⅓ teaspoon baking powder
* ¼ teaspoon salt
* 1 stick chilled butter
* ¼ cup light brown sugar
* 2 tablespoons egg mix + ¼ cup water (or 1 egg)
* 2 tablespoons + 2 teaspoons instant non-fat dry milk + ½ cup water (or ½ cup nonfat milk)
* ½ teaspoon vanilla extract
==Directions==
# Preheat oven to 375°F. Grease and flour a baking sheet.
# Stir the dry ingredients in a bowl, then cut the butter into the dry mixture with a pastry blender to form a course meal.
# Beat the egg with milk, sugar, and vanilla. When smooth, stir into the other mixture until the dough holds together.
# Knead briefly on a floured surface; pat into an 8” circle; place on baking sheet.
# Using a pizza cutter or serrated knife, score circle into 8 wedges.
# Bake for 15 to 20 minutes or until nicely brown. Serve with honey, fruits, jam. Best straight from the oven, but still great the next day.
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Category:Scone Recipes