CORNMEAL AND CHEDDAR SCONES with Red Pepper Jelly

CORNMEAL AND CHEDDAR SCONES with Red Pepper Jelly PREHEAT OVEN TO 425˚f In a large bowl, combine: 1 cup all-purpose flour 1 cup whole wheat flour ¼ cup cornmeal 4 tsp baking powder 1 tbsp sugar ½ tsp salt Cut in with a pastry blender: 1/3 cup cold butter Stir in: 1 cup old cheddar cheese, grated Sprinkle over and then toss lightly just until flour traces are gone: ¾ to 1 cup buttermilk Turn dough onto a lightly floured surface and pat of 2.5cm thickness. Cut into twelve 5cm rounds and transfer to baking tins. Bake 12 to 14 minutes until golden and cooked through. Serve warm FoodNote: Buttermilk actually contains less fat than 2% milk. If you don’t have buttermilk, place 1 tbsp lemon juice or vinegar in 1 cup of milk and let stand 10 minutes. It will curdle slightly.