Best 3 Cornmeal Cheddar Scones Recipes
Indulge in the savory goodness of Cornmeal Cheddar Scones, where rustic charm meets cheesy delight. These delectable scones are a delightful fusion of cornmeal's nutty flavor and cheddar cheese's rich sharpness, resulting in a golden-brown exterior and a tender, flaky interior. Perfect for breakfast, brunch, or an afternoon snack, these scones offer a symphony of flavors and textures that will tantalize your taste buds. With two enticing variations – one featuring jalapeños for a spicy kick and the other showcasing bacon's smoky goodness – these scones cater to diverse preferences. Whether you prefer a touch of heat or the irresistible combination of salty and savory, these recipes promise a culinary journey that will leave you craving more.
Check out the recipes below so you can choose the best recipe for yourself!
CHEDDAR CORNMEAL SCONES
Steps:
- Preheat the oven to 425°F. In a bowl whisk together the flour, the cornmeal, the baking powder, the sugar, the salt, and the cayenne, blend in the butter until the mixture resembles coarse meal, and stir in 3/4 cup of the Cheddar. In a small bowl stir together the egg yolk and the milk, add the mixture to the flour mixture, and stir the mixture with a fork until it just forms a soft dough. Turn the dough out onto a lightly floured surface, knead it gently 8 to 10 times, and pat it into a 6-inch round. Cut the round with a sharp knife into 6 equal wedges, arrange the scones about 2 inches apart on a lightly greased baking sheet, and brush the tops lightly with some of the egg white, beaten lightly. Sprinkle each scone with about 1 teaspoon of the remaining Cheddar and bake the scones in the middle of the oven for 15 to 17 minutes, or until they are golden and cooked through.
CHEDDAR-CORNMEAL SCONES
Enjoy these cheesy-spicy cornmeal scones that can be made ready in just 40 minutes. Serve warm with honey.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 40m
Yield 8
Number Of Ingredients 11
Steps:
- Heat oven to 425°. Grease cookie sheet.
- Mix flour, cornmeal, sugar, baking powder and salt in large bowl. Cut in margarine, using pastry blender or crisscrossing 2 knives, until mixture looks like coarse crumbs. Stir in milk, egg, cheese and chilies.
- Turn dough onto lightly floured surface. Knead lightly 10 times. Pat or roll into an 8- inch circle on cookie sheet. Cut into 8 wedges, but do not separate.
- Bake 20 to 25 minutes or until golden brown. Immediately remove from cookie sheet; carefully separate wedges. Serve warm with honey.
Nutrition Facts : Calories 240, Carbohydrate 32 g, Cholesterol 55 mg, Fiber 2 g, Protein 7 g, SaturatedFat 6 g, ServingSize 1 Scone, Sodium 400 mg
CORNMEAL CHEDDAR SCONES
Enjoy these warm cornmeal and cheese scones - baked to perfection.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 40m
Yield 15
Number Of Ingredients 13
Steps:
- Heat oven to 425°F. Line cookie sheet with cooking parchment paper.
- In food processor, place flour, cornmeal, sugar, baking powder, baking soda, salt and red pepper. Add 3/4 cup butter. Cover; process with on-and-off pulses 3 or 4 times or until mixture looks like coarse meal. Place mixture in large bowl; stir in cheese. In small bowl, beat egg and buttermilk with whisk until blended. Add egg mixture to dry ingredients, stirring just until moistened.
- On floured surface, knead dough lightly 3 or 4 times. Pat dough into 10x7-inch rectangle. Cut dough into 15 squares. Place squares on cookie sheet. Brush tops with melted butter; sprinkle with sea salt.
- Bake 20 minutes or until golden. Serve warm.
Nutrition Facts : Calories 206, Carbohydrate 18 g, Fat 2 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 426 mg
Tips:
- Use fresh, high-quality ingredients for the best flavor.
- Make sure the cornmeal is finely ground for a smooth texture.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of vinegar or lemon juice to 1 cup of regular milk and letting it sit for 5 minutes.
- Be careful not to overmix the dough, as this will result in tough scones.
- Bake the scones until they are golden brown and a toothpick inserted into the center comes out clean.
Conclusion:
Cornmeal cheddar scones are a delicious and easy-to-make breakfast, lunch, or snack. They are perfect for using up leftover cornmeal and cheddar cheese, and they can be easily customized to your liking. With their moist, crumbly texture and cheesy flavor, these scones are sure to be a hit with everyone who tries them.
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