Corn Scones

Directions

1. 1
   Preheat oven to 375; lightly butter a 9-inch-diameter circle in the center of a baking sheet.
2. 2
   In a big bowl, stir the flour, cornmeal, brown sugar, baking powder, and salt.
3. 3
   Cut the butter into 1/2 inch cubes; distribute them over the flour mixture; using a pastry blender, cut in the butter until the mixture resembles coarse crumbs.
4. 4
   In another bowl, stir the milk, egg, and vanilla together; add milk mixture to the flour mixture; stir to combine.
5. 5
   With lightly floured hands, pat the dough into an 8-inch diameter circle in the center of the prepared baking sheet.
6. 6
   Brush the egg mixture over the top of the dough.
7. 7
   With a serrated knife, cut into 8 wedges.
8. 8
   Bake for 15-18 minutes, or until the top is lightly browned and a pick comes out clean.
9. 9
   Remove the baking sheet to a wire rack; cool for 5 minutes.
10. 10
    Using a spatula, transfer the scones to the wire rack to cool; recut wedges, if needed.
11. 11
    Serve warm, or cool completely and store in an airtight container.