To her grandmother's recipe, Suzanne Lombardi adds black pepper, fresh sage and grated Cheddar cheese. "They're great with a big bowl of soup," says Lombardi.
1 1/2 cups flour
1 cup yellow cornmeal
2 1/2 teaspoons baking powder
2 teaspoons sugar
1 teaspoon salt
2 teaspoons coarsely ground black pepper
2 tablespoons fresh chopped sage
6 tablespoons unsalted butter, cold and cut up
1 1/2 cups coarsely grated extra-sharp Cheddar cheese
2 eggs, lightly beaten
2/3 cup whole milk
1 egg white (lightly beaten)
1/2 cup coarsely grated extra-sharp Cheddar cheese (for topping)
Extra freshly ground black pepper (for sprinkling)
Set the oven at 425 degrees. Have on hand a heavy baking sheet.
In the bowl of a food processor combine the flour, cornmeal, baking powder, sugar, salt, pepper and sage. Pulse the mixture in on-off motions until it is thoroughly mixed.
Add the butter and cheese and pulse again in on-off motions just until the mixture resembles breadcrumbs.
In a bowl whisk together the egg and milk. Add the mixture to the food processor, and work again in on-off motions just until the dough forms large clumps. It should not come together to form a ball.
Turn the dough out onto a lightly floured board and work it gently with floured hands to form a smooth ball. Divide the dough in half. Shape each half into a flat cake, then pat them into 7-inch rounds. Transfer them to the ungreased baking sheet. Brush with egg white and dust with the extra Cheddar and black pepper.
Cut each round into 6 triangles and without separating the triangles, slide the baking sheet into the oven.
Bake the scones for 15 minutes or until they are firm and lightly golden. Remove them from the oven and let them cool slightly. Separate them into triangles and transfer to a basket. Serve warm. Adapted from Suzanne Lombardi.