Blue Corn Scones

Description
A River of Recipes: Native American Recipes Using Commodity Foods by the USDA Food Distribution Program on Indian Reservations, public domain government resource—original source of recipe
 * Serves: 8

Ingredients

 * ½ cup roasted blue (or yellow) cornmeal
 * 1¾ cup all-purpose flour
 * ⅓ teaspoon baking powder
 * ¼ teaspoon salt
 * 1 stick chilled butter
 * ¼ cup light brown sugar
 * 2 tablespoons egg mix + ¼ cup water (or 1 egg)
 * 2 tablespoons + 2 teaspoons instant nonfat dry milk + ½ cup water (or ½ cup non-fat milk)
 * ½ teaspoon vanilla extract

Directions

 * 1) Preheat oven to 375°F. Grease and flour a baking sheet.
 * 2) Stir the dry ingredients in a bowl, then cut the butter into the dry mixture with a pastry blender to form a course meal.
 * 3) Beat the egg with milk, sugar, and vanilla. When smooth, stir into the other mixture until the dough holds together.
 * 4) Knead briefly on a floured surface; pat into an 8” circle; place on baking sheet.
 * 5) Using a pizza cutter or serrated knife, score circle into 8 wedges.
 * 6) Bake for 15 to 20 minutes or until nicely brown. Serve with honey, fruits, jam. Best straight from the oven, but still great the next day.