Best 15 Cornmeal Scones Recipes

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Indulge in the delightful fusion of cornmeal and scone, a culinary masterpiece that combines the rustic charm of cornmeal with the classic elegance of scones. Embark on a journey of flavors as we explore a delectable array of cornmeal scone recipes, each offering a unique twist on this timeless treat. From the classic Southern-style cornbread scones to the tantalizing blueberry-lemon cornmeal scones bursting with fresh berries and citrus zest, these recipes cater to every palate. Discover the secrets to creating perfectly golden scones with a tender, crumbly interior and a hint of cornmeal sweetness. Whether you prefer savory or sweet, simple or elaborate, these cornmeal scone recipes are sure to satisfy your cravings and leave you wanting more.

Here are our top 15 tried and tested recipes!

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.

CHEDDAR CORNMEAL SCONES



Cheddar Cornmeal Scones image

Categories     Bread     Breakfast     Brunch     Bake     Quick & Easy     Cheddar     Gourmet

Yield Makes 6 scones

Number Of Ingredients 10

3/4 cup all-purpose flour
1/2 cup yellow cornmeal
1 1/4 teaspoons double-acting baking powder
1 teaspoon sugar
1/2 teaspoon salt
a pinch of cayenne
3 tablespoons cold unsalted butter, cut into bits
3/4 cup plus 2 tablespoons coarsely grated sharp Cheddar
1 large egg, separated
1/3 cup milk

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



Cheddar-Cornmeal Scones image

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

1 1/4 cups Gold Medal™ all-purpose flour
1 cup cornmeal
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup firm margarine or butter
1/4 cup milk
1 egg, beaten
3/4 cup shredded Cheddar cheese (3 ounces)
1 can (4 ounces) chopped green chilies, undrained
Honey, if desired

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 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 SCONES



Cornmeal Scones image

Enjoy these deliciously fluffy warm scones made using cornmeal and Gold Medal® all-purpose flour - ready in 40 minutes!

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 40m

Yield 8

Number Of Ingredients 7

2 cups Gold Medal™ all-purpose flour
1/3 cup cornmeal
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup firm butter or margarine, cut into 8 pieces
3/4 cup buttermilk

Steps:

  • Heat oven to 400°. Mix flour, cornmeal, baking powder, baking soda and salt in medium bowl. Cut in butter, using pastry blender or crisscrossing 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.

Nutrition Facts : Calories 235, Carbohydrate 29 g, Cholesterol 35 mg, Fat 2, Fiber 1 g, Protein 4 g, SaturatedFat 8 g, ServingSize 1 Scone, Sodium 380 mg

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

MIMI'S CORNMEAL SCONES



Mimi's Cornmeal Scones image

This is a savory scone. Serve them warm with butter and Recipe #212646 or honey. They are good with chili, or any bean dish, or just by themselves with the jelly.

Provided by Mimi in Maine

Categories     Scones

Time 45m

Yield 8 scones

Number Of Ingredients 7

2 cups flour
1/3 cup cornmeal
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup firm butter, cut into 8 pieces
3/4 cup buttermilk (see note below)

Steps:

  • Mix first 5 ingredients in a medium bowl.
  • Cut in the butter using pastry blended till it looks like fine crumbs.
  • Stir in buttermilk so dough leaves sides of bowl and forms a ball.
  • Turn dough onto lightly floured surface and knead lightly about 10 times.
  • Pat or roll into a 7-inch circle on ungreased cookie sheet that has been sprinkled with cornmeal.
  • Score into 8 wedges, cutting down halfway to the bottom.
  • Bake in 400 degree oven for 20-25 minutes or till light brown.
  • Immediately remove from sheet and carefully separate wedges.
  • Serve warm.
  • NOTE: If the dough is too dry, stir in an additional 1-2 tablespoons of buttermilk; sometimes I will add an extra tablespoon while mixing, but you try it for the first time.

SWEET CORNMEAL CRANBERRY SCONES



Sweet Cornmeal Cranberry Scones image

Provided by Florence Fabricant

Categories     breakfast, dessert, side dish

Time 35m

Yield about 16 scones

Number Of Ingredients 10

1 1/3 cups all-purpose flour, plus flour for work surface
1/2 cup yellow cornmeal, preferably stone-ground
4 teaspoons baking powder
Pinch of salt
3 tablespoons granulated sugar
1/2 cup cold unsalted butter, in pieces
1/2 cup chopped dried cranberries
1 large egg, lightly beaten
1/2 cup buttermilk
Preserves and creme fraiche (optional)

Steps:

  • Preheat oven to 450 degrees. Adjust rack to upper third of the oven.
  • Mix the flour, cornmeal, baking powder, salt and sugar in a food processor, and process to blend. Add the butter and pulse until you have a uniformly crumbly mixture. Transfer it to a bowl. Lightly toss in the dried cranberries.
  • Lightly stir in the egg and buttermilk, using a fork or your fingertips. The ingredients should be moistened just enough so they come together to form a ball of soft dough.
  • Pat the dough on a lightly floured board to a thickness of half an inch. Cut it in two-and-a-half-inch rounds. Gently re-form any scraps and cut a few additional rounds.
  • Put rounds on foil-covered baking sheets and bake until the biscuits are beginning to brown on top, about 15 minutes. Remove from the oven, allow to cool briefly, then serve, or cool completely and warm just before serving. If desired, serve with good preserves and creme fraiche.

Nutrition Facts : @context http, Calories 137, UnsaturatedFat 2 grams, Carbohydrate 18 grams, Fat 6 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 4 grams, Sodium 111 milligrams, Sugar 5 grams, TransFat 0 grams

CORNMEAL BLUEBERRY SCONES



Cornmeal Blueberry Scones image

This recipe came from Feb 2008 BH&G. My friend made this and I had to have the recipe. So good. The icing is optional.

Provided by Marz7215

Categories     Scones

Time 30m

Yield 12 scones, 8 serving(s)

Number Of Ingredients 15

1 1/3 cups all-purpose flour
2/3 cup yellow cornmeal
2 tablespoons granulated sugar
2 tablespoons packed brown sugar
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/3 cup cold butter, cut up
1/2 cup buttermilk
1 egg
1 1/2 teaspoons finely shredded lime peel
1 cup frozen blueberries
1 teaspoon cornstarch
3 -4 teaspoons lime juice
1 cup powdered sugar
3 tablespoons chopped almonds, toasted

Steps:

  • Preheat oven to 450°F Coat a large baking sheet with cooking spray; set aside.
  • In a large bowl combine flour, cornmeal, granulated sugar, brown sugar, baking powder, baking soda, and 1/2 teaspoon salt. Cut in butter until flour mixture resembles coarse crumbs. Make a well in center.
  • Combine buttermilk, egg, and peel; add all at once to flour mixture. Stir with a fork just until moistened.
  • Toss berries with cornstarch to coat; add to flour mixture. Stir gently 3 to 5 turns, just until berries are incorporated (do not overmix). Using a large spoon, drop dough into 12 mounds on baking sheet, leaving 1 inch between mounds.
  • Bake 12 to 15 minutes or until tops are golden. For icing, in a small bowl whisk enough lime juice into powdered sugar until drizzling consistency. Drizzle over warm scones. Sprinkle with nuts. Serve warm. Makes 12 scones.
  • *Leave berries in the freezer until ready to toss with cornstarch.

CORNMEAL CRANBERRY DROP SCONES



Cornmeal Cranberry Drop Scones image

If you've got a crowd coming for Thanksgiving, make some of these for breakfast or for afternoon tea. You can whip them up quickly.

Provided by Tara Parker-Pope

Time 50m

Yield 20 3-inch scones

Number Of Ingredients 11

130 grams (1 cup) whole-wheat pastry flour
130 grams (1 cup) fine stone-ground cornmeal
50 grams (1/4 cup) unrefined sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons finely chopped lemon zest
3 1/2 ounces (7 tablespoons) cold unsalted butter, cut into 1/2-inch pieces
1 egg
2/3 cup buttermilk
100 grams (3/4 cup) dried cranberries, soaked for 10 minutes in warm water and drained

Steps:

  • Preheat the oven to 375 degrees. Line baking sheets with parchment.
  • Sift together the flour, cornmeal, sugar, baking powder, baking soda and salt. Dump any bran remaining in the strainer into the bowl. Place in the bowl of a food processor fitted with the steel blade. Add the butter and lemon zest and pulse until you have a coarse, even mixture.
  • In a separate bowl, whisk together the egg and the buttermilk. Turn on the food processor and add the egg mixture to the flour mixture. As soon as the dough comes together, turn off the machine. Add the cranberries and pulse just a few times to distribute through the dough. Don't pulse too many times or the cranberries will be chopped.
  • Drop the batter by heaped tablespoons onto the parchment-lined baking sheets, leaving an inch or more of space between each one. Bake one baking sheet at a time in the middle of the oven for 15 to 20 minutes, reversing the baking sheet front to back halfway through, until lightly browned.

Nutrition Facts : @context http, Calories 112, UnsaturatedFat 2 grams, Carbohydrate 17 grams, Fat 5 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 3 grams, Sodium 90 milligrams, Sugar 6 grams, TransFat 0 grams

CORNMEAL CHEDDAR SCONES



Cornmeal Cheddar Scones image

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

2 cups Gold Medal™ all-purpose flour
3/4 cup stone-ground cornmeal
1 tablespoon sugar
3 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/8 teaspoon ground red pepper (cayenne)
3/4 cup butter, cut into pieces
1 cup shredded extra-sharp Cheddar cheese (4 oz)
1 egg
3/4 cup buttermilk
Additional butter, melted
Coarse sea salt

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

LEMON CORNMEAL SCONES WITH DRIED CHERRIES



Lemon Cornmeal Scones With Dried Cherries image

This is a delicious, not-too-sweet treat. The cornmeal gives it a pleasant, crunchy bite. The original recipe is from Nick Malgieri's book "How to Bake." I modified it a little bit by replacing some flour with oat bran, increasing the amount of lemon zest, and adding nuts.

Provided by Susiecat too

Categories     Scones

Time 30m

Yield 12 serving(s)

Number Of Ingredients 13

1 1/2 cups all-purpose flour
1/2 cup oat bran
1 cup stone-ground yellow cornmeal
1/3 cup sugar
1 tablespoon baking powder
1 teaspoon salt
5 tablespoons unsalted butter
1 cup dried sour cherries, coarsely chopped
3/4 cup walnuts, coarsely chopped and toasted
1 egg
1/2 cup milk
1 tablespoon lemon zest, finely grated
2 teaspoons vanilla extract

Steps:

  • Set oven rack to middle level and preheat to 450 degrees F. Line a baking sheet with parchment paper.
  • Combine dry ingredients in a bowl.
  • Add butter, cutting in with your fingers until texture is like sand.
  • Add dried cherries and nuts, mix.
  • Mix egg, milk, zest and vanilla in a bowl.
  • Add egg/milk mixture to dry ingredients, mix well.
  • Cut dough into 3 parts.
  • Shape each part into a 5-inch disk.
  • Cut each disk into 4 wedges.
  • Arrange wedges on prepared baking pan so that there is about 2 inches around each piece.
  • Bake 10-15 minutes, until lightly brown.
  • Serve with butter, jam, and coffee or tea.

BUCKWHEAT CORNMEAL SCONES



Buckwheat Cornmeal Scones image

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

Provided by BB2011

Categories     Quick Breads

Time 35m

Yield 12 scones, 12 serving(s)

Number Of Ingredients 11

1 egg
1/2 cup milk, plus more for brushing
1/4 cup heavy cream
8 ounces all-purpose flour
1 1/2 ounces buckwheat flour
1 1/2 ounces cornmeal
1/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
6 tablespoons unsalted butter, chilled
1 tablespoon raw sugar, for sprinkling

Steps:

  • Whisk the egg, milk, and cream together and set aside.
  • Combine the flours, cornmeal, sugar, baking powder and salt.
  • Add the butter, coarsely chopped. Work the butter into the flour mixture leaving some clumps slightly larger others.
  • Slowly add the milk mixture until the dry mixture is just wet. The dough should be rough and sticky, but hold together in a ball when lightly kneaded. If it is too wet, add a bit more all purpose flour.
  • Turn the dough out onto a lightly floured surface and shape it so it is about 3/4 inch thick. Cut the dough into equal sized pieces and form the scones.
  • Place on a parchment lined baking sheet, and refrigerate until ready to bake.
  • Preheat the oven to 425F Brush the tops of each scone with a bit of milk, and sprinkle with a bit of raw sugar if desired.
  • Bake for 12 to 15 minutes, or until the tops are golden brown. Cool on a wire rack, and serve immediately.

CORNMEAL PLUM SCONES



CORNMEAL PLUM SCONES image

Categories     Bread

Yield 8 scones

Number Of Ingredients 11

3 tablespoons honey
1 bay leaf
¾ pound plums, halved, pitted and then cut into 1 -inch cubes
¾ cup heavy cream, more as needed
1 large egg, at room temperature
1 2/3 cups all-purpose flour
1/3 cup fine cornmeal
3 tablespoons sugar
2 teaspoons baking powder
½ teaspoon kosher salt
6 tablespoons unsalted butter at room temperature

Steps:

  • 1. 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. 2. 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.) 3. Heat oven to 400 degrees. Line a baking sheet with parchment. 4. In a small bowl or measuring cup, mix together the cream and egg. 5. 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. 6. 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. 7. 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.

CRISPY CORNMEAL SCONES



CRISPY CORNMEAL SCONES image

Categories     Bread     Breakfast     Bake     Hominy/Cornmeal/Masa

Yield 16 scones

Number Of Ingredients 8

2 cups flour
1 cup yellow cornmeal
2 tsp. sugar
1 1/2 tsp baking powder
1/2 tsp salt
1/2 cup shredded butter
1 cup buttermilk
buttermilk and sugar for top

Steps:

  • Preheat oven 425 Combine flour, cornmeal, sugar and baking powder and salt. Add butter shredded with a vegetable shredder And mix to distribute Make well in flour mixture and add 1 cup buttermilk Stir with spoon till moistened and do not overmix If it seems dry, add a tbsp of buttermilk Put on a floured surface and fold four or five times on itself; turning a quarter turn each time Make into 8 inch square 3/4 inch thick and cut into 1 1/2 to 2 inch squares. Place one inch apart on ungreased baking sheet and brush with butter milk. Bake for 12-15 min. or till lightly brown.

Tips:

  • Use fresh cornmeal for the best flavor and texture.
  • Be sure to chill the butter and buttermilk before using them. This will help to create a flaky scone.
  • Do not overmix the dough. Overmixing will result in tough scones.
  • Bake the scones until they are golden brown and a toothpick inserted into the center comes out clean.
  • Serve the scones warm with butter, honey, or jam.

Conclusion:

Cornmeal scones are a delicious and easy-to-make breakfast or snack. They are perfect for any occasion, from a casual brunch to a special holiday gathering. With their slightly sweet and nutty flavor, these scones are sure to be a hit with everyone who tries them. So next time you are looking for a new baking project, give these cornmeal scones a try. You won't be disappointed!

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