Flour's Cheddar Scallion Scones

I grew up eating a cheesy onion bread made from Bisquick, and it was one of our family's favorite things.  This reminds me of that bread, and I think this was even better, although not everyone else agreed with me.  Aaron gave these a 5, Owen gave them a 7, and Noah and I gave them an 8.  I thought the cornmeal was a little bit distracting, but I liked everything else.  This comes from Flour's cookbook, and again, that is such a great cookbook!  Each scone was 351 calories, and it makes 8 scones.

1 3/4 c flour
1/2 c medium-coarse yellow corn meal
1 1/2 t baking powder
1/2 t baking soda
1/2 t salt
1/4 t cumin
3 oz cheddar cheese, diced
5 green onions, minced
1/2 c cold unsalted butter, cut into 8-10 pieces
1/2 c cold buttermilk
1/2 c sour cream
1 cold egg
1 egg yolk, lightly beaten

Preheat the oven to 350.  Using a paddle attachment on a stand mixer, mix together the flour, cornmeal, baking powder, baking soda, salt, cumin, cheese, and scallions on low speed for 10-15 seconds.  Scatter the butter over the top and beat on low speed for about 30 seconds, or until the butter is broken down to grape-size pieces.  Whisk together the buttermilk, sour cream, and the whole egg until thoroughly mixed.  Pour the buttermilk mixture into the flour mixture and beat for about 30 seconds.  Turn the dough several times in the bowl to pick up the extra flour.  Dump the dough onto a baking sheet and pat it into an 8 inch circle about 1 inch thick.  Brush the egg yolk evenly over the entire top of the dough circle.  Cut the circle into 8 wedges, then bake for 40-50 minutes or until the entire circle is golden brown.  Cool for 30 minutes, then cut and serve.

We spread ours with some butter, and ate with our dinner.  Yummy!!!