Crisp Cornmeal Scones

These nibble-size scones are easy to mix for a quick breakfast or brunch. Before baking, brush with buttermilk and sprinkle with coarse sugar for extra sweetness in the recipe.

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  • Makes: 16 servings
  • Prep: 15 mins
  • Bake: 12 mins to 15 mins 425°F
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Crisp Cornmeal Scones
Ingredients
1
cup yellow cornmeal
2
tablespoons granulated sugar
1 1/2
teaspoons baking powder
1/2
teaspoon salt
1/2
cup cold butter, coarsely shredded (see tip below) or cubed
1
cup buttermilk
 
Buttermilk
 
Coarse sugar
Directions
  1. Preheat oven to 425 degrees F. In large bowl whisk together flour, cornmeal.
  2. Add shredded butter to flour mixture; toss to distribute. (Or cut cubed butter into flour mixture with pastry blender until it resembles coarse crumbs). Make well in center of flour-butter mixture. Add 1 cup buttermilk; stir with spoon until moistened. Do not overmix. (If dough appears dry, add 1 to 2 tablespoons additional buttermilk.)
  3. Turn dough out onto floured surface. Gently knead by lifting and folding dough, 4 or 5 times, giving a quarter turn after each knead. Roll into 8-inch square, 3/4 inch thick. Cut into 1-1/2- to 2-inch squares. Place squares 1 inch apart on ungreased baking sheet. Brush with buttermilk; sprinkle coarse sugar. Bake 12 to 15 minutes or until lightly browned; cool scones on a rack. Serve warm. Makes 16 to 25 scones.
From the Test Kitchen
Shredding Butter:

Freeze butter for 15 minutes. Using a grater, coarsely shred the cold butter. Toss into flour mixture or refrigerate, loosely covered, until needed.

Nutrition Facts (Crisp Cornmeal Scones)
    Per serving:
  • 155 kcal cal.,
  • 6 g fat
  • (4 g sat. fat,
  • 2 g monounsatured fat),
  • 16 mg chol.,
  • 165 mg sodium,
  • 24 g carb.,
  • 1 g fiber,
  • 3 g sugar,
  • 3 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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