Ingredients:
1 3/4 cup all purpose flour
1/2 cup yellow stone ground cornmeal
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
3 Tablespoons sugar
1/2 cup cold butter
5 oz. (approx. 3/4 cup ) grated extra sharp cheddar
3/4 buttermilk or heavy cream mixed with
1 cold egg
1/2 cup chopped scallions
1/4 cup dried chives
Directions:
Whisk dry ingredients. Cut in cold butter to pea sized pieces.
Add buttermilk (or cream) with egg. Add cheese, scallions and chives.
Mix. If too wet to handle, sprinkle with a few Tablespoons of cornmeal and turn out onto a surface covered with cornmeal.
Pat into a disk about 3/4 to 1 inch thick. Cut with scone or biscuit cutter.
Place on parchment on a cookie sheet. Bake in preheated 350 * oven about 25 minutes until golden.