Santa Fe Scones

There are very few things that please me as much as cooking up a nice dinner for valued family members. Scones are always such a comfort food and I served them with Macaroni and Paneer Cheese with Spinach as a special treat for my Dad, and his sweet girlfriend, my good friend Andrew and of course, my sweetie. Much more nourishing than take-out and moving around in my kitchen helped to keep me warm.

Santa Fe Scones



Adapted from The Best Quick Breads by Beth Hensperger



2 cups of unbleached white flour

1/2 cup of cornmeal

1 tablespoon of baking powder

1 teaspoon of chili powder

1/2 teaspoon of ground cumin

1/2 teaspoon of sea salt

1/2 cup of cold, unsalted butter, cut into pieces

1/2 cup of grated, extra old, cheddar cheese

1/2 cup of seeded red pepper, finely chopped

2 large eggs

3/4 cup of buttermilk



Line a baking pan with parchment paper.



In a large bowl, combine the flour, cornmeal, baking powder, chili powder, cumin and salt. Cut the butter in with a fork or pastry cutter until the mixture resembles coarse crumbs. Stir in the cheese and red pepper. Make a well in the center of the dry ingredients.



In a small bowl, whisk together the eggs and buttermilk. Add to the dry ingredients and stir until just combined. Knead the mixture gently with floured hands and shape into 2 inch rounds and transfer to the prepared baking sheet, one inch apart.



Bake in a preheated 400 degree oven for 15 - 20 minutes, until golden brown. Cool on a wire rack for a few minutes and serve.



Yields 8 - 10 scones.



More delightful savory biscuits from Lisa's Vegetarian Kitchen:

Fresh Cherry Scones with Buttermilk

Cheddar Parmesan Scones with Dill

Pumpkin Scones

Jalapeno Cheddar Scones



On the top of the reading stack: The National Post



Audio Accompaniment: Music For Films by Brian Eno