Recipe: Galisteo Inn's Cornmeal Scones (food processor)

GALISTEO INN'S CORNMEAL SCONES

2 cups unbleached all-purpose flour
1 cup yellow or blue stone-ground cornmeal
1/3 cup sugar (plus extra for sprinkling tops, if desired)
1 Tbsp. baking powder
1 tsp. ground cinnamon
1/3 tsp. salt
1/2 tsp. baking soda
12 Tbsp. (1 1/2 sticks) unsalted butter, well-chilled and cut into
small bits
1 cup buttermilk
3/4 cup dried currants

Preheat oven to 400 degrees F. Butter a cookie sheet.

In a food processor, whirl together the flour, cornmeal, sugar, baking powder, cinnamon, salt and baking soda. Scatter the butter over the dry ingredients and pulse the mixture just until it resembles coarse meal. Pour in the buttermilk and pulse the mixture just until combined.

Turn the dough out onto a floured work surface and scatter the currants over it. Gently pat out the dough and fold it back over itself about a half-dozen times, until smooth. (A dough scraper helps with this.) Use a light hand and don't overmix.

Divide the dough in half and pat it out again into two 3/4-inch thick disks. Cut each disk into 6 plump pie-shaped wedges. Transfer the scones to the prepared cookie sheet and sprinkle with sugar if you wish.

Bake for 12 to 14 minutes until golden. Serve at room temperature.

VARIATION:

CORNMEAL-CHEDDAR SCONES:
Substitute 3 ounces (about 3/4 cup) grated Cheddar cheese for the currants and add with the butter, omit cinnamon. Serve with pepper jelly.

Makes 1 dozen
Source: A Real American Breakfast by Cheryl Alters Jamison and Bill Jamison