Tex-Mex Scones

1½ cups flour
½ cup cornmeal
1 tablespoon sugar
1¾ teaspoons baking powder
¼ teaspoon chili powder
1/8 teaspoon cumin
1/8 teaspoon pepper
1/3 cup butter
1 large eggs
3 tablespoons milk
3 tablespoons Un-drained chopped, canned green chilies
½ cup cheddar cheese
Preheat oven to 375°.
In a food processor bowl combine all dry ingredients and butter. Pulse until it resembles coarse crumbs. Add remaining ingredients and blend until combined.
Pat dough into a 9″ circle and cut with 3″ round cookie cutter. Bake for 14-16 minutes.

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