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Crisp Cornmeal Scones

Makes: 16 to 25 servings
Prep 15 mins Bake 425°F 12 mins to 15 mins
Crisp Cornmeal Scones
Ingredients
  • 2  cups  all-purpose flour
  • 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 KitchenShredding 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)
  • Servings Per Recipe 16,
  • cal. (kcal) 155,
  • Fat, total (g) 6,
  • chol. (mg) 16,
  • sat. fat (g) 4,
  • carb. (g) 24,
  • Monosaturated fat (g) 2,
  • fiber (g) 1,
  • sugar (g) 3,
  • pro. (g) 3,
  • vit. A (IU) 194,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 28,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 165,
  • Potassium (mg) 43,
  • calcium (mg) 50,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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