Tex-Mex 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 bowl, stir the flour, cornmeal, sugar, baking powder, salt, chili powder, cumin, and pepper together.
3. 3
   Cut the butter into 1/2 inch cubes and distribute them over the flour mixture.
4. 4
   Using a pastry blender, cut in the butter until the mixture resembles coarse crumbs.
5. 5
   In another bowl, stir the egg, milk, and chilies together.
6. 6
   Add the egg mixture to the flour mixture and stir to combine (the dough will be sticky).
7. 7
   With lightly floured hands, knead in the cheese to evenly distribute.
8. 8
   With lightly floured hands, pat the dough into an 8-inch diameter circle in the center of the prepared baking sheet.
9. 9
   Brush the egg mixture over the top and sides of the dough.
10. 10
    With a serrated knife, cut into 8 wedges.
11. 11
    Bake for 20-25 minutes or until the top is lightly browned and a cake tester comes out clean.
12. 12
    Remove the baking sheet to a wire rack; cool for 5 minutes.
13. 13
    Using a spatula, transfer the scones to a wire rack to cool; recut into wedges and serve.