Cornmeal Scones with Garlic
Source: Garlic Lovers' Greatest Hits by Gilroy Garlic Festival
From: Patricia Lee Henry, Moreno Valley, CA

Include these delightful cornmeal treats in your next Sunday brunch or serve with soup or salad.

GARUC MIXTURE:
1/4 cup chopped fresh elephant garlic or, for a stronger flavor, regular fresh garlic
1/3 cup butter or margarine
2 tablespoons chopped fresh cilantro
1 to 2 drops hot pepper sauce
TOPPING:
2 tablespoons all-purpose flour
2 teaspoons cornmeal
1/2 teaspoon sugar
DOUGH:
1 cup yellow cornmeal plus 1 teaspoon
1 2/3 cups all-purpose flour
4 teaspoons baking powder
5 teaspoons sugar
1/2 teaspoon salt
1 egg, beaten
1/2 to 3/4 cup buttermilk

GARLIC MIXTURE:
Saute garlic in butter until tender, about 3 minutes; stir in cilantro and hot pepper sauce. Cool.

TOPPING:
Combine flour, cornmeal, sugar, and 1 tablespoon garlic mixture; reserve.

DOUGH:
Sprinkle buttered baking sheet with 1 teaspoon cornmeal; reserve.

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 or 6 times.

Divide dough in half; shape each half into a ball; pat each ball into a 6 inch round. Lightly press half of reserved topping into each round.

Cut each round all the way through into 6 wedges but do not separate. Arrange on prepared baking sheet.

Bake at 400 degrees until golden brown, about 20 minutes. Serve warm.

Makes 6 scones