Cornmeal Sage Scones

Heat oven to 425°F. Spray cookie sheet with nonstick cooking spray. Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, cornmeal, cheese, baking powder, baking soda, salt and sage; mix well.

Using pastry blender or fork, cut in margarine until mixture resembles coarse crumbs. Add buttermilk; stir just until dry ingredients are moistened.

On lightly floured surface, gently knead dough 10 times. Place on sprayed cookie sheet; roll or pat dough into 6 1/2-inch circle. Cut into 8 wedges; do not separate.

Bake at 425°F. for 20 to 25 minutes or until light golden brown. Cool 5 minutes. Cut into wedges. Serve warm.