Potato Cheese Cornmeal Scones
Cornmeal adds a wonderful golden colour and slight crunch to these savoury scones. Perfect to enjoy for anytime of the day but especially nice with soups and stews!
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Cooking tools:
- Oven
- Baking sheet
- Parchment paper
- Mixing bowl
- Whisk
- Fork
- Measuring cup
- Measuring spoon
- Cutting board
- Chef's knife
- Grater
- Pot
- Colander
- Lightly-floured surface
- Rolling pin
- Bench scraper
- Stove
Ingredients
- 2 cups all-purpose flour (500 mL)
- 1/2 cup cornmeal (125 mL)
- 1 Tbsp baking powder (15 mL)
- 1/2 tsp salt (2 mL)
- 1 cup cold mashed potatoes (see tip) (250 mL)
- 1/2 cup shredded cheddar cheese (125 mL)
- 3 Tbsp chopped fresh parsley or basil (45 mL)
- 1 clove garlic, minced
- 1/2 cup canola oil (125 mL)
- 2 large eggs
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