1/2 cup all-purpose flour
1/2 cup whole wheat flour
1/2 cup yellow corn meal
1 TBSP sugar
1-1/4 tsp baking powder
1 tsp dried dill weed
1/4 tsp salt
1/4 tsp baking soda
1/8 tsp cayenne pepper
1/4 cup cold butter, cut into small pieces
1 cup shredded sharp cheddar cheese
1/3 buttermilk
1 egg, lightly beaten
Honey-Mustard Butter
Pre-heat oven to 375
In a medium bowl, combine flours, cornmeal, sugar, baking powder, dill weed, salt, baking soda, and cayenne pepper. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in cheese. Make a well in center of the flour mixture.
In a small bowl, combine buttermilk and egg; add all at once to flour mixture. Using a fork, stir just until mixture is moist.
turn dough out onto a floured surface. Knead dough by folding and gently pressing together until it hold together.. Pat or lightly roll sough into a 7 inch square that is 3/4 inch thick. Cut dough into 16 squares using a pizza cutter or floured knife.
Arrange scones 1 inch apart on a ungreased large baking sheet. Bake 14 to 18 minutes or until lightly brown. Serve warm with honey mustard butter.
Makes 16 Scones
Honey Mustard Butter:
In a small bowl, beat 6 TBSP softened butter with electric mixer until smooth. Add 2 TBSP honey and 1 TBSP coarse grain mustard. Beat until smooth. Makes 2/3 cup
