Cornmeal Scones
Recipe: #3511
December 14, 2011
Categories: Breakfast, Snacks, Pacific Northwest, Pacific Rim, Southern, Southwest, One-Pot Meal Brunch, Oven Bake, No Eggs, Vegetarian, Flour, Kosher Dairy, Scones, more
"Delicious with chili, to sop it up or pour the chili over the scones, or on their own hot and slathered with butter mmm mmm good !!!!"
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (74.7 g)
- Calories 248.2
- Total Fat - 12.8 g
- Saturated Fat - 7.8 g
- Cholesterol - 33 mg
- Sodium - 397.2 mg
- Total Carbohydrate - 29 g
- Dietary Fiber - 1.2 g
- Sugars - 1.2 g
- Protein - 4.5 g
- Calcium - 77.2 mg
- Iron - 0.6 mg
- Vitamin C - 0 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 400°F. Mix flour, cornmeal, baking powder, baking soda and salt in medium bowl. Cut in butter using pastry blender or 2 knives, until mixture looks like fine crumbs. Stir in buttermilk so dough leaves sides of bowl and forms a ball.
Step 2
Turn dough onto lightly floured surface. Knead lightly 10 times. Pat or roll into 7 inch circle on ungreased cookie sheet that has been sprinkled with cornmeal. Score top into 8 wedges, cutting down halfway to the bottom.
Step 3
Bake 20 to 25 minutes or until light brown. Immediately remove from cookie sheet, carefully separate wedges. Serve warm.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- For a dairy-free version, replace the buttermilk with a non-dairy alternative.
- For a vegan version, replace the butter with a vegan margarine.
- Substitute coconut oil for the butter/margarine. This will provide a more subtle and mild flavor, as well as a healthier alternative to traditional butter.
- Substitute almond milk for the buttermilk. This will add a nutty flavor and provide a dairy-free alternative.
Cheese and Herb Scones Add 1/2 cup shredded cheese of your choice and 1/2 teaspoon of your favorite herbs to the dry ingredients before cutting in the butter. Proceed with the recipe as usual.
Vegetarian Chili with Beans: This hearty chili is packed with flavor and is the perfect accompaniment to the Cornmeal Scones. The chili's savory flavor complements the scones and provides a delicious balance to the buttery texture of the scones.
Crispy Baked Potato Wedges: These crispy potato wedges are a great side dish to the Vegetarian Chili with Beans. They are crunchy and savory, and provide the perfect contrast to the creamy texture of the chili. They also add a nice touch of color to the plate, making it a visually appealing meal.
FAQ
Q: What type of butter should I use?
A: You can use either cold butter or cold margarine, or you can use frozen butter that has been grated.
Q: What is the best way to store butter?
A: Butter should be stored in an airtight container in the refrigerator. It will keep for up to 3 months.
2 Reviews
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Fun facts:
Fun Fact 1: Cornmeal scones are a traditional Scottish dish, and they were served to Queen Elizabeth II during her visit to Scotland in 2002.
Fun Fact 2: In the United States, cornmeal scones are popular in Southern cuisine, and they are often served with chili, as mentioned in the recipe description.