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.
Preheat oven to 425 degrees F. In large bowl whisk together flour, cornmeal.
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.
Freeze butter for 15 minutes. Using a grater, coarsely shred the cold butter. Toss into flour mixture or refrigerate, loosely covered, until needed.