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2
cups all-purpose flour
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1
cup yellow cornmeal
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2
tablespoons granulated sugar
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1 1/2
teaspoons baking powder
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1/2
teaspoon salt
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1/2
cup cold butter, coarsely shredded (see tip below) or cubed
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1
cup buttermilk
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Buttermilk
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Coarse sugar
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.
- Tip 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.
- Servings Per Recipe 16,
- Calories 155,
- Protein (gm) 3,
- Carbohydrate (gm) 24,
- Fat, total (gm) 6,
- Cholesterol (mg) 16,
- Saturated fat (gm) 4,
- Monosaturated fat (gm) 2,
- Dietary Fiber, total (gm) 1,
- Sugar, total (gm) 3,
- Vitamin A (IU) 194,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 28,
- Cobalamin (Vit. B12) (µg) 0,
- Sodium (mg) 165,
- Potassium (mg) 43,
- Calcium (DV %) 50,
- Iron (DV %) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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