Mimi's Cornmeal Scones
Recipe: #1945
November 03, 2011
Categories: Breakfast, Snacks, Brunch, Christmas, Fathers Day, Mothers Day, Oven Bake, No Eggs, Vegetarian, Flour, Kosher Dairy, Scones, more
"This is a savory scone. Serve warm with butter or hot pepper jelly or honey. Yummm! These are good with Chili or any bean dish or all by themselves."
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 - 297.5 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
Mix first five ingredients in a bow; cut in the butter using a pastry blended till it looks like fine crumbs.
Step 2
Stir in buttermilk so dough leaves sides of bowl and forms a ball.
Step 3
Turn onto a lightly floured surfave and knead lightly about 10 times; pat or roll into a 7" circle on ungreased cookie sheet that has been sprinkle with cornmeal.
Step 4
Score into eight wedges cutting down half way to the bottom.
Step 5
Bake in 400 degree oven for 20-25 minutes or till light brown. Immediately remove from sheet and carefull separate wedges; serve warm.
Step 6
NOTE: If the dough seems dry, stir in an additional 1-2 tablespoons of buttermilk; sometimes I will add an extra tablespoon while mixing, but you try it yourself for the first time.
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.
- When picking the butter, make sure it is firm and cut into 8 pieces for easier mixing.
- The type of buttermilk used can affect the texture of the scones, so use a buttermilk that you are familiar with.
- Substitute 1 cup of whole wheat flour for 1 cup of all-purpose flour. This substitution adds more dietary fiber and a nuttier flavor, while still providing the same texture.
- Substitute 1/4 cup of olive oil for 1/2 cup of unsalted butter. This substitution adds a more subtle flavor and reduces the amount of saturated fat in the recipe.
Cheese and Herb Scones Add 1/2 cup of cheese (such as cheddar or Parmesan) and 1 teaspoon of dried herbs (such as thyme, oregano, or basil) to the dry ingredients before cutting in the butter. Proceed with the recipe as normal.
Curried Lentil Stew - This hearty and flavorful stew combines lentils, sweet potatoes, and a variety of spices to make a delicious and comforting meal. The savory flavors of the stew are a perfect complement to the slightly sweet and crumbly texture of the scones.
Roasted Garlic and Herb Roasted Potatoes: Roasted garlic and herb roasted potatoes are a perfect side dish to complement the flavors of the Curried Lentil Stew. The potatoes are roasted in olive oil and herbs, giving them a delicious flavor that pairs perfectly with the savory stew. The potatoes are also a great source of fiber and vitamins, making them a nutritious addition to any meal.
FAQ
Q: How do I knead the dough?
A: Lightly knead the dough on a lightly floured surface for about 10 times. Do not over knead or the scones will be tough.
Q: How long should I bake the scones?
A: Bake the scones for 15-20 minutes, or until lightly golden brown. Test with a toothpick to make sure they are done.
6 Reviews
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Fun facts:
The scones in this recipe are similar to the traditional British scones. Queen Elizabeth II is known for serving her guests these scones with clotted cream and jam.
Mimi is a popular nickname used by French royalty. It was first used by Marie Antoinette, the last Queen of France before the French Revolution.