WW: CORNMEAL SCONES WITH SAGE AND CHEDDAR

Enjoy these herb-infused scones with soups and stews or simply on their own.

Ingredients:
1 2/3 cup(s) all-purpose flour
1/3 cup(s) uncooked yellow cornmeal
2 1/2 tsp baking powder
1/2 tsp table salt
1 tsp dried sage
1/8 tsp ground red pepper
3 1/2 tbsp butter, chilled and cut into small pieces
1/2 cup(s) low-fat shredded cheddar cheese, about 2 ounces
1/2 cup(s) 1% low-fat milk
1 large egg(s), lightly beaten
1 spray(s) cooking spray

Directions:
* Preheat oven to 400°F.

* Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cornmeal and next four ingredients in a large bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in cheese. Add milk and egg, stirring just until moist.

* Turn dough out onto a lightly floured surface and knead 3 or 4 times. Transfer dough to a baking sheet coated with cooking spray; pat into a 7-inch circle. Cut into 10 wedges, cutting to, but not through, bottom of dough. (Do not separate wedges.)

* Bake at 400°F for 17 minutes or until golden. Transfer scones to a wire rack. Serve warm.

Yield: 10 servings (serving size: 1 scone).

POINTS® Value: 3
Servings: 10