Mexican Cheese Scones

 3 cups all-purpose flour

6 tsp baking powder

1/2 tsp chili powder

1 Tbsp granulated sugar

2 cups grated Parmesan cheese

5 1/2 Tbsp cold butter, cubed

1 1/2 cups milk

1 egg + 3 Tbsp water for egg wash, optional

1/4 cup cornmeal (fine ground)

1/4 cup grated Parmesan cheese

melted butter for tops

 

Preheat oven to 425 degrees.  In a bowl, sift the flour, baking powder and chili powder.  Add sugar and the 2 cups of Parmesan cheese; mix to combine.  Cut in butter.  Add milk and mix just until combined.  Gather your dough and transfer to a floured board.  Roll into a 12 inch long log. 

In a small bowl, combine the corn meal and 1/4 cup Parmesan cheese.  Pour over the log and roll to  completely cover.  Some will fall off, and that's okay.  Place log on a parchment lined baking sheet then slice into 12 pieces and scatter them on the baking sheet.  If desired, you can brush the tops with a little egg wash. (optional).  Bake for 12 minutes.  Remove from oven and brush the tops with melted butter.  Serve.

* Serve with Creamed Chicken

Recipe:  the farm stand