1⁄3; cup cornmeal
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup cold butter or ½ cup cold margarine , cut in 8 pieces
¾ cup buttermilk
Heat oven to 400°F.
Mix flour, cornmeal, baking powder, baking soda and salt in medium bowl.
Cut in butter using pastry blender or 2 knives, until mixture looks like fine crumbs.
Stir in buttermilk so dough leaves sides of bowl and forms a ball.
Turn dough onto lightly floured surface.
Knead lightly 10 times.
Pat or roll into 7 inch circle on ungreased cookie sheet that has been sprinkled with cornmeal.
Score top into 8 wedges, cutting down halfway to the bottom.
Bake 20 to 25 minutes or until light brown.
Immediately remove from cookie sheet, carefully separate wedges.
Serve warm.
Food.com
Makes 8 Servings
Serve these by pouring chili over the scones or serve separate with lots of butter.
