Santa Fe Scones

There are very few things that please me as much as cooking up a nice dinner for valued family members. Scones are always such a comfort food and I served up these spiced cheese biscuits with a little Mexican flair with macaroni and paneer cheese with spinach as a special treat for my Dad and his sweet girlfriend, my good friend Andrew, and of course my husband. Much more nourishing than take-out, and usually much tastier. And moving around in my kitchen helps to keep me warm in these chilly autumn days — I'm okay with that!

Santa Fe Scones

Recipe by Lisa Turner Adapted from The Best Quick Breads: 150 Recipes for Muffins, Scones, Shortcakes, Gingerbreads, Cornbreads, Coffeecakes, and More Published on November 12, 2010 Simple, attractive Cheddar cheese dinner biscuits with a crisp golden crust and a soft middle seasoned with Mexican flavors Print this recipe Ingredients: 2 cups unbleached white flour 1/2 cup yellow cornmeal 1 tablespoon baking powder 1 teaspoon chili powder 1/2 teaspoon ground cumin 1/2 teaspoon sea salt 1/2 cup cold unsalted butter, cut into pieces 1/2 cup grated extra-old Cheddar cheese 1/2 red bell pepper, seeded and finely chopped 2 large eggs 3/4 cup buttermilk Instructions: Preheat an oven to 400° and line a baking sheet with parchment paper. In a large bowl, combine the flour, cornmeal, baking powder, chili powder, cumin and salt. Cut the butter in with a fork or pastry cutter until the mixture resembles coarse crumbs. Stir in the cheese and red pepper. Make a well in the center of the dry ingredients. In a small bowl, whisk together the eggs and buttermilk. Add to the dry ingredients and stir until just combined. Knead the mixture gently with floured hands and shape into 2-inch rounds. Transfer to the prepared baking sheet, spacing them an inch apart. Bake for 15 to 20 minutes or until golden brown. Cool on a wire rack for a few minutes and serve. Makes 8 to 10 scones

More delightful savory biscuits from Lisa's Vegetarian Kitchen:
Fresh Cherry Scones with Buttermilk
Cheddar Parmesan Scones with Dill
Pumpkin Scones
Jalapeno Cheddar Scones

On the top of the reading stack: The National Post

Audio Accompaniment: Music For Films by Brian Eno