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3 cups all-purpose flour
1/2 teaspoon baking soda
1 1/2 teaspoons baking powder
1/8 teaspoon cayenne pepper (more to taste)
1 teaspoon coarse ground kosher salt
2 tablespoons ground yellow cornmeal
1/2 stick butter cut into half inch cubes
3/4 pound cheese (sharp cheeses like cheddar work well, but also Gouda) cut into 1/2 cubes
1 cup buttermilk
1/2 cup heavy cream
1 beaten egg or 1/2 cup milk
Cracked black pepper
Sift together dry ingredients (flour, baking soda, baking powder, and cayenne) in large mixing bowl.
Add cornmeal and salt into dry ingredients; cut butter into the mixture with a pastry cutter until roughly incorporated and the butter is reduced to roughly pea-sized chunks.
Stir in cubed cheese: sharp cheddar works well, but other strong cheeses (fontina, gruyere) will work for a change of pace.
Add buttermilk and cream and mix gently just until the liquids is absorbed and the dough comes together, no more.
Place the dough on a lightly floured cutting board and roll out by hand into a half-inch thick rectangle (probably about 6×9″). Cut into three equal rectangles and halve each into two triangles, resulting in six scones.
Place a piece of parchment on a baking sheet and spread a little coarse cornmeal over it before laying out the scones. Brush the tops with an egg wash or milk. Grind a little coarse cracked pepper over the tops and a dash of cayenne pepper or hot paprika.
Bake at 375 for 30 minutes or until lightly browned. Cool and consume. They’re best hot, but stand up well at room temperature.
Submitted by Dex Haven, New Salem, Mass.