Buttermilk Corn Scones
- Grease a baking sheet; set aside. In a medium mixing bowl stir together the flour, cornmeal, sugar, baking powder, salt, and 1/8 teaspoon pepper. Using a pastry blender, cut in the margarine, butter, or shortening until mixture resembles coarse crumbs. Make a well in the center of the dry ingredients.
- In a small mixing bowl stir together the egg, corn, and buttermilk or sour milk. Add liquid ingredients all at once to the dry ingredients. Using a fork, stir just until moistened.
- Drop batter from a rounded tablespoon onto prepared baking sheet. Bake in a 400 degree F oven about 15 minutes or until golden. Serve warm. Makes 8 scones.
From the Test Kitchen
Cheddar-Pecan Corn Scones:
Prepare Buttermilk Corn Scones as directed above, except fold in 1/3 cup shredded cheddar cheese and 1/4 cup chopped pecans or walnuts into the batter.
Nutritional Information per scone: Same as Buttermilk Corn Scones, except: 175 calories, 8 g total fat, and 248 mg sodium.
Buttermilk Corn Bread:
Prepare Buttermilk Corn Scones as directed above, except pour batter into a greased 9x5x3-inch loaf pan. Bake in a 425 degree F oven for 20 to 25 minutes or until a wooden toothpick inserted near the center comes out clean. Cut into squares. Serve warm. Makes 8 servings.
Nutritional Information per scone: Same as Buttermilk Corn Scones
Nutrition Facts (Buttermilk Corn Scones)
- Per serving:
- 132 kcal ,
- 4 g fat
- (1 g sat. fat ,
- 27 mg chol. ,
- 219 mg sodium ,
- 21 g carb. ,
- 3 g pro.