Savory Scones: Take 2

This is take two on savory scones. Not because the first batch didn't work, but because they are delicious and after reading another savory scone recipe, I decided you can pretty much use any combination of herbs and cheese that you like. So here it is, a random mishmash of the herbs from my mom's kitchen and chives from the yard, plus cheeses from the fridge.

Parmesan and Herb Scones 
Adapted from The Cheese Board: Collective Works

2 cups unbleached all-purpose flour
½ teaspoon baking soda
1 ½ teaspoons baking powder
1 pinch cayenne pepper
1 teaspoon salt
2 tablespoons finely ground yellow cornmeal
½ stick cold unsalted butter, cut into 1/4-inch cubes
½ cup parmesan and cheddar, grated
½ cup chopped herbs (I used dried thyme, parsley, dill and oregano with chopped fresh chives)
½ cup milk
1 egg, beaten

Preheat the oven to 425°F and line a baking sheet with parchment paper. Sprinkle lightly with cornmeal.

Beat together the milk and the egg and then set aside. In a large bowl, mix flour, baking powder, soda, cayenne pepper, cornmeal and salt. Rub the butter into the flour mixture, working until you have no lumps bigger than a pea. Add herbs and cheese and stir or toss to mix. Pour the wet ingredients into the dries, reserving just a little of the milk-egg mixture to use as a glaze. Bring dough together gently with a wooden spoon.
Turn dough out onto a lightly floured counter and knead it a few times. Pat dough into a round approximately ½-inch thick, and cut into 8 or 12 wedges. Place on an ungreased baking sheet lined with parchment. Using a pastry brush, glaze wedges with any remaining milk/egg mixture.


Place scones onto prepared baking sheet about 2 inches apart. Bake for about 15 minutes or until scones are light brown on top.Yields about 8-12 scones.
 
Enjoy!