Cornmeal Scones

2 cups White flour -- unbleached
1 cup Cornmeal -- yellow or blue
1/3 cup Granulated sugar
1 tablespoon Baking powder
1/2 teaspoon Baking soda
3/4 teaspoon Salt
1 teaspoon Ground cinnamon
3/4 cup Unsalted butter -- -cut in small pieces
3/4 cup Currants, nuts, dried fruit -- -optional
1 cup Buttermilk
1/2 cup Cornmeal

Preheat oven to 425 degrees.

Combine the flour, cornmeal, sugar, baking powder, baking soda, salt and cinnamon. Cut the butter into the flour mixture with a food processor or pastry cutter until it resembles small peas. Mix in the nuts and/or fruit.

Mix in the buttermilk and turn onto a board sprinkled with about 1/2 cup cornmeal. Knead lightly, then roll out to about 1/2-inch thick.

Try to keep the dough in as much of a square shape as possible - this will facilitate cutting it. With a knife or pizza cutter, cut the dough into triangles, squares or rectangles; cookie cutters may also be used.