Cornmeal Scones With Sage And Cheddar

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Oxmoor House


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1 2/3 cups all-purpose flour

1/3 cup yellow cornmeal

2 1/2 teaspoons baking powder

1/2 teaspoon salt

1 teaspoon dried rubbed sage

1/8 teaspoon ground red pepper

3 1/2 tablespoons chilled butter, cut into small pieces

1/2 cup (2 ounces) pre-shredded reduced-fat Cheddar cheese

1/2 cup 1% low-fat milk

1 large egg, lightly beaten

Cooking spray

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