Best 7 Crispy Cornmeal Scones Recipes

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Indulge in the delightful world of crispy cornmeal scones, a delightful treat that combines the rustic charm of cornmeal with the delicate flakiness of a classic scone. These golden-brown gems are perfect for any occasion, whether it's a cozy brunch, a casual afternoon tea, or a special holiday gathering. With their slightly sweet and savory flavor, these scones offer a unique taste experience that is both comforting and sophisticated. Accompanied by a variety of recipes, this article provides step-by-step instructions to create mouthwatering cornmeal scones with different flavor variations. From classic cornmeal scones to cheesy jalapeño cornmeal scones and sweet blueberry cornmeal scones, there's a recipe for every palate and preference. Get ready to embark on a culinary adventure that will leave you craving more of these irresistible cornmeal delights.

Let's cook with our 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.

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-CRUSTED OVEN-FRIED CHICKEN



Cornmeal-Crusted Oven-Fried Chicken image

Categories     Milk/Cream     Chicken     Bake     Marinate     Parmesan     Lemon     Cornmeal     Fall     Gourmet

Yield Serves 4 to 6

Number Of Ingredients 16

3/4 cup buttermilk
1 teaspoon freshly grated lemon zest
1/3 cup fresh lemon juice
1/4 cup olive oil
2 shallots, minced
1 tablespoon fresh thyme leaves
2 teaspoons salt
1 1/2 teaspoons cayenne
a 3-pound chicken, cut into 8 pieces
3/4 cup yellow cornmeal
1/2 cup fine dry bread crumbs
1/4 cup freshly grated Parmesan
2 tablespoons minced fresh parsley leaves
1/2 teaspoon paprika
an egg wash made by beating 2 large eggs with 2 tablespoons cold water and 1 tablespoon fresh lemon juice
3 tablespoons unsalted butter, melted

Steps:

  • In a large bowl whisk together the buttermilk, the zest, the lemon juice, the oil, the shallots, the thyme, 1 teaspoon of the salt, and 1 teaspoon of the cayenne, add the chicken, stirring to coat it with the marinade, and let it marinate, covered and chilled, stirring occasionally, for 3 hours or overnight.
  • Preheat the oven to 425°F. In another large bowl combine the cornmeal, the bread crumbs, the Parmesan, the parsley, the remaining 1 teaspoon salt, the paprika, and the remaining 1/2 teaspoon cayenne. Remove the chicken from the marinade with a slotted spoon, letting the excess marinade drip off, dip it in the egg wash, and dredge it in the cornmeal mixture, shaking off the excess. Arrange the chicken in one layer on a rack and let it dry for 30 minutes. (The chicken may be prepared up to this point 6 hours in advance and kept covered loosely and chilled.) Arrange the chicken, skin side up, in one layer in a lightly oiled jelly-roll pan, drizzling the butter over it, and bake it in the middle of the oven for 35 minutes, or until it is crisp and golden. Transfer the chicken to paper towels to drain. Serve the chicken warm or at room temperature.

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.

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

CURRANT TEA SCONES



Currant Tea Scones image

Categories     Dairy     Fruit     Breakfast     Brunch     Bake     Quick & Easy     Currant     Fall     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 scones

Number Of Ingredients 9

2 tablespoons boiling water
1 tea bag
1/2 cup dried currants
1 cup all-purpose flour
2 tablespoons plus 1/2 teaspoon sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 stick (1/4 cup) cold unsalted butter
6 tablespoons half-and-half plus additional for brushing dough

Steps:

  • Preheat oven to 400° F and butter a baking sheet.
  • Pour boiling water into a small cup and steep tea bag 2 minutes. Remove and reserve tea bag and stir in currants. Into a bowl sift together flour, 2 tablespoons sugar, baking powder, and salt. Cut butter into 1/2-inch cubes and add to flour mixture, blending with fingertips until most of mixture resembles coarse meal with remainder in small (roughly pea-size) lumps. Squeeze liquid from tea bag into cup and discard bag. With a fork stir 6 tablespoons half-and-half into flour mixture until just combined and a sticky dough is formed. Stir in currant mixture.
  • Turn dough out onto a lightly floured surface and form into a 5-inch round. Transfer round to baking sheet and with a pastry brush lightly coat with additional half-and-half. Sprinkle dough with remaining 1/2 teaspoon sugar and with a knife score 1/4-inch deep into quarters.
  • Bake scones in middle of oven 20 to 25 minutes, or until golden, and transfer to a rack to cool. Break scones along score marks and serve warm or at room temperature.

CRISPY CORNMEAL-BACON WAFFLES



Crispy Cornmeal-Bacon Waffles image

Cornmeal adds extra crunch to these bacon-studded buttermilk waffles.

Categories     Pork     Breakfast     Brunch     Christmas     Quick & Easy     Bacon     Cornmeal     Winter     Maple Syrup     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free     Waffle

Yield 6 servings

Number Of Ingredients 11

8 bacon slices
1 1/4 cups all purpose flour
3/4 cup yellow cornmeal
2 1/4 teaspoons baking powder
1/2 teaspoon baking soda
2 cups buttermilk
2 large eggs
3 tablespoons pure maple syrup
1/4 cup (1/2 stick) unsalted butter, melted, cooled
Additional melted butter or nonstick vegetable oil spray
Additional pure maple syrup

Steps:

  • Cook bacon in large skillet over medium heat until crisp, about 6 minutes. Transfer to paper towels. Crumble bacon.
  • Whisk flour and next 3 ingredients in large bowl to blend. Whisk buttermilk, eggs, and 3 tablespoons maple syrup in medium bowl to blend. Add buttermilk mixture to dry ingredients; stir just until blended. Fold in 1/4 cup melted butter and crumbled bacon.
  • Preheat waffle iron (medium heat). Lightly brush waffle iron with melted butter or spray with nonstick spray. Working in batches, spoon batter onto hot waffle iron, spreading evenly over grid. Close waffle iron and cook until waffle is brown, crisp, and set, about 6 minutes, depending on type of waffle iron. Transfer waffles to plates. Serve with maple syrup.

Tips:

  • Choose the right cornmeal. Medium or coarse cornmeal will give your scones a nice texture. Fine cornmeal will make them too dense.
  • Don't overmix the dough. Overmixing will make the scones tough. Mix just until the ingredients are combined.
  • Chill the dough before baking. Chilling the dough will help the scones rise better and give them a more tender texture.
  • Bake the scones in a hot oven. A hot oven will help the scones rise quickly and give them a crispy exterior.
  • Serve the scones warm. Scones are best served warm from the oven. You can also toast them lightly before serving.

Conclusion:

Crispy cornmeal scones are a delicious and easy-to-make breakfast or snack. With their slightly sweet and savory flavor, they're perfect for any occasion. Whether you're serving them for a special brunch or just enjoying them as a quick snack, these scones are sure to be a hit.

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