Best 4 Cornmeal Berry Scones Recipes

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Indulge in the delightful symphony of flavors with our delectable Cornmeal Berry Scones. These scones are a harmonious blend of rustic charm and modern elegance, featuring a tender, crumbly texture and a burst of sweet, juicy berries in every bite. Whether you're looking for a delightful breakfast treat, a sweet afternoon snack, or a charming addition to your next brunch gathering, these scones are sure to tantalize your taste buds and leave you craving more. With our easy-to-follow recipe, you'll be able to whip up a batch of these irresistible scones in no time. So, gather your ingredients, preheat your oven, and let's embark on a culinary journey that will leave you utterly satisfied. Complement your scones with a variety of toppings, from classic butter and jam to decadent whipped cream and fresh fruit. Elevate your scone-eating experience by pairing them with your favorite hot beverage, such as a steaming cup of coffee, a soothing mug of tea, or a refreshing glass of juice. Indulge in the irresistible allure of Cornmeal Berry Scones, a delightful treat that will elevate any occasion.

Here are our top 4 tried and tested recipes!

CORNMEAL-BERRY SCONES



Cornmeal-Berry Scones image

Betty Crocker's Heart Healthy Cookbook shares a recipe! Enjoy the combination of wholesome cornmeal and delicious strawberries in these warm scones - perfect for breakfast!

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 30m

Yield 12

Number Of Ingredients 13

1 cup Gold Medal™ all-purpose flour
1 cup whole-grain yellow cornmeal
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon grated orange or lemon peel
1/4 teaspoon salt
6 tablespoons firm butter, cut into cubes
1/2 cup vanilla soymilk
1 tablespoon orange juice
1 1/2 cups strawberries, coarsely chopped
1 tablespoon vanilla soymilk
1 to 2 tablespoons sugar

Steps:

  • Heat oven to 425°. Spray cookie sheet with cooking spray, or line with cooking parchment paper.
  • Mix flour, cornmeal, 2 tablespoons sugar, the baking powder, baking soda, orange peel and salt in large bowl. Cut in butter using pastry blender, just until mixture looks like coarse crumbs. Stir in 1/2 cup soy milk and the orange juice just until flour is moistened. Fold in strawberries.
  • Place dough on floured surface. Knead 6 to 8 times to form a ball. Divide in half; shape into two 6 x 1/2-inch rounds on cookie sheet. Brush rounds with 1 tablespoon soy milk and sprinkle with 1 to 2 tablespoons sugar. Cut each round into 6 wedges.
  • Bake 12 to 15 minutes or until tops are lightly browned. Separate wedges; serve warm.

Nutrition Facts : Calories 150, Carbohydrate 22 g, Cholesterol 15 mg, Fat 1, Fiber 1 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1 Scone, Sodium 230 mg, Sugar 5 g, TransFat 0 g

CORNMEAL SCONES



Cornmeal Scones image

Make and share this Cornmeal Scones recipe from Food.com.

Provided by Derf2440

Categories     Scones

Time 40m

Yield 8 serving(s)

Number Of Ingredients 7

2 cups all-purpose flour
1/3 cup cornmeal
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup cold butter or 1/2 cup cold margarine, cut in 8 pieces
3/4 cup buttermilk

Steps:

  • Heat oven to 400°F.
  • Mix flour, cornmeal, baking powder, baking soda and salt in medium bowl.
  • Cut in butter using pastry blender or 2 knives, until mixture looks like fine crumbs.
  • Stir in buttermilk so dough leaves sides of bowl and forms a ball.
  • Turn dough onto lightly floured surface.
  • Knead lightly 10 times.
  • Pat or roll into 7 inch circle on ungreased cookie sheet that has been sprinkled with cornmeal.
  • Score top into 8 wedges, cutting down halfway to the bottom.
  • Bake 20 to 25 minutes or until light brown.
  • Immediately remove from cookie sheet, carefully separate wedges.
  • Serve warm.

CORNMEAL PLUM SCONES



Cornmeal Plum Scones image

Scones with jam is classic. But in most cases the jam is served alongside; here, we've baked it right into the pastry. This recipe calls for a whipping up a quickly made plum and honey jam scented with bay leaf (you can substitute a rosemary sprig or cinnamon stick if you'd rather). If that seems like one step too many, use any prepared jam you like, though something on the less sweet side works best. Or bake the cornmeal scones unfilled. They are moist, lightly sweet and perfectly satisfying all on their own.

Provided by Melissa Clark

Categories     breakfast, snack, pastries, side dish

Time 45m

Yield 8 scones

Number Of Ingredients 11

3 tablespoons/45 milliliters honey
1 bay leaf
3/4 pound plums/1/3 kilogram, halved, pitted and then cut into 1-inch cubes
3/4 cup/175 milliliters heavy cream, more as needed
1 large egg, at room temperature
1 2/3 cups/275 grams all-purpose flour
1/3 cup/60 grams fine cornmeal
3 tablespoons/35 grams sugar
2 teaspoons/7 grams baking powder
1/2 teaspoon/2 grams kosher salt
6 tablespoons/85 grams unsalted butter at room temperature, cubed, plus more for serving if you like

Steps:

  • Put honey and bay leaf in a medium skillet over medium heat. Simmer until honey is bubbling and turns a shade darker, about 2 minutes.
  • Place plums in honey. Cook, without moving, until undersides are golden brown, about 5 minutes. Stir plums and cook 1 to 2 minutes longer, until tender but not falling completely apart. If the caramel starts to get too brown, stir in a teaspoon or two of water and lower the heat. Scrape plums and syrup into a bowl and chill for at least 1 hour. (Plum compote can be made up to a week ahead.)
  • Heat oven to 400 degrees. Line a baking sheet with parchment.
  • In a small bowl or measuring cup, mix together the cream and egg.
  • In a large bowl, whisk together flour, cornmeal, sugar, baking powder and salt (or you can do this in a food processor). Using a fork, pastry cutter or your fingertips, cut butter into flour until the mixture forms coarse crumbs (or pulse in a food processor). Drizzle in as much of the cream mixture as you need to make a smooth, moist but not wet dough. Save remaining cream-egg mixture for brushing.
  • Turn dough out onto prepared baking sheet. Pat into a 1 1/4-inch thick round. Using a paring knife, cut 8 wedge-shaped scones (as though you were cutting slices of pie) and push them apart on the baking sheet to separate them 1/2 inch apart. Brush dough with remaining cream-egg mixture, or use more cream if you've run out of the mixture.
  • Using your fingertips, make a deep indentation about 1 inch in diameter in the center of each scone. Tuck some plum into the hole. Transfer pan to oven and bake until uniformly golden brown, 15 to 17 minutes. Cool 5 minutes on the pan, then transfer to a wire rack to cool completely. Serve scones with extra plum compote and butter on the side if you like.

Nutrition Facts : @context http, Calories 376, UnsaturatedFat 6 grams, Carbohydrate 49 grams, Fat 18 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 11 grams, Sodium 186 milligrams, Sugar 16 grams, TransFat 0 grams

CORNMEAL AND BLUEBERRY SCONES



Cornmeal and Blueberry Scones image

Make and share this Cornmeal and Blueberry Scones recipe from Food.com.

Provided by tranch

Categories     Scones

Yield 5 serving(s)

Number Of Ingredients 9

1 1/2 cups all-purpose flour
1/4 cup sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/2 teaspoons baking powder
1 cup cornmeal
1/2 cup unsalted butter, diced
1/2 cup dried blueberries
9 tablespoons milk or 9 tablespoons half-and-half

Steps:

  • Preheat oven to 350 degrees and line a baking sheet with parchment paper.
  • In the bowl of a food processor combine flour, sugar, salt, baking soda and baking powder. Pulse to combine.
  • Add butter and pulse until mixture resembles coarse meal.
  • Add cornmeal and blueberries.
  • Add 6 tablespoons milk and pulse. Add more milk, 1 tablespoon at a time, until dough forms a ball.
  • Remove dough to a lightly floured surface and form into five, 3 inch rounds 1 inch thick.
  • Place on prepared pan and bake until golden, about 35 - 40 minutes.
  • Remove to a wire rack to cool slightly. Serve warm.

Nutrition Facts : Calories 444.6, Fat 20.7, SaturatedFat 12.5, Cholesterol 52.6, Sodium 492.6, Carbohydrate 59, Fiber 2.8, Sugar 10.3, Protein 7

Tips:

  • Use Fresh Berries: Fresh berries give the scones a burst of flavor and color. If fresh berries are not available, you can use frozen berries that have been thawed and drained.
  • Don't Overmix the Dough: Overmixing the dough will make the scones tough. Mix the dough just until the ingredients are combined.
  • Chill the Dough Before Baking: Chilling the dough before baking helps the scones to rise evenly and gives them a more tender crumb.
  • Bake the Scones Until Golden Brown: The scones are done baking when they are golden brown on top and a toothpick inserted into the center comes out clean.
  • Serve the Scones Warm: Scones are best served warm, right out of the oven. You can also store them in an airtight container at room temperature for up to 2 days.

Conclusion:

Cornmeal berry scones are a delicious and easy-to-make breakfast or snack. They are perfect for using up fresh berries, and they can be customized to your liking. With a few simple tips, you can make perfect cornmeal berry scones every time.

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