Rating: 4 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
  • 3 Ratings

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.

Source: Better Homes and Gardens

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Recipe Summary test

prep:
15 mins
bake:
12 mins
total:
27 mins
Servings:
16
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425 degrees F. In large bowl whisk together flour, cornmeal.

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  • 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.)

  • 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 or parchment-lined 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.

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

155 calories; fat 6g; cholesterol 16mg; saturated fat 4g; carbohydrates 24g; mono fat 2g; insoluble fiber 1g; sugars 3g; protein 3g; vitamin a 194.4IU; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 1mg; folate 28.2mcg; vitamin b12 0.1mcg; sodium 165mg; potassium 43mg; calcium 50.5mg; iron 1.1mg.
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