Yum - Flaky Cornmeal Cheddar Scones

These scones are absolutely the best! They are crunchy on the bottom and flaky on the inside. Even picky toddler eats them!

Ingredients
•3/4 cup (175 mL) buttermilk plus 1 tbsp (15 mL) for brushing
•1/4 cup (50 mL) cornmeal plus 2 tbsp (30 mL) for dusting
•1 3/4 cups (425 mL) all-purpose flour
•1 tbsp (15 mL) each baking powder and granulated sugar
•3/4 tsp (4 mL) salt
•1/4 cup (50 mL) cold butter, cut into cubes
•1 cup (250 mL) grated old cheddar
•1/2 cup (125 mL) diced ham
•2 green onions, sliced
•1 egg


1.Preheat oven to 400F (200C). Lightly spray or coat a rimmed baking sheet with oil. In a medium bowl, add ¾ cup (175 mL) buttermilk and ¼ cup (50 mL) cornmeal and stir to combine.
2.In a large bowl, using a fork, stir flour with baking powder, sugar and salt until evenly mixed. Then, using your fingers, a fork or a pastry blender, work in butter until flour mixture is crumbly. Stir in cheese, ham and onions.
3.Whisk egg into buttermilk mixture. Then pour into flour mixture. Using a wooden spoon, stir until just combined. Gently gather into a ball. Then slice into 2 equal-sized portions.
4.Sprinkle remaining 2 tbsp (30 mL) cornmeal on a cutting board. Place 1 portion of dough on top and gently pat into a 6-in. (15-cm) circle. Cut into 6 wedges. Repeat with remaining dough, pressing into remaining cornmeal on counter before cutting.
5.Place wedges on baking sheet at least 1 in. (2.5 cm) apart. Lightly brush with remaining 1 tbsp (15 mL) buttermilk. Bake in centre of oven until lightly golden, 14 to 16 min.