APPLE CHEDDAR SCONES

Steps:

• Preheat oven to 400 degrees F. Line a cookie sheet with parchment or a silicone mat. Whisk together egg, yogurt, and cider. In a large bowl, combine flour, cornmeal, sugar, baking powder, baking soda, and salt. Add the cubed butter to the dry ingredients and work it in using a pastry cutter or your fingers; stop when the mixture has reached a sandy consistency, with some larger, pebble-sized pieces of butter remaining. Stir in the wet ingredients with a fork, mixing just until combined. Fold in the cheese and apple pieces with a spatula. Using your hands, gather the dough in the bowl into a bundle, and kneed it a couple of times to work in the mix-ins and any dry ingredients remaining at the bottom of the bowl. Turn dough out onto a lightly-floured work surface and shape into a rectangle about 1/2-inch thick; cut into ten pieces and place each on the cookie sheet. Bake for 20 minutes, or until they are golden and they edges are turning brown. These are best eaten immediately, but can be reheated in a low oven. Serve with good butter and tea or hot apple cider.