Old Sage Cornmeal Scones

8
Servings
15m
Prep Time
15m
Cook Time
30m
Ready In


"From The Good Land: Native American and Early Colonial Food by Patricia B. Mitchell sage came from europe but was strongly embraced by indians . this is a firm dense bread, kinda cracker like to me the sage flavor is not really strong either , i enjoyed this bread"

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (122.7 g)
  • Calories 304.3
  • Total Fat - 7.7 g
  • Saturated Fat - 3.9 g
  • Cholesterol - 16.5 mg
  • Sodium - 458 mg
  • Total Carbohydrate - 54.2 g
  • Dietary Fiber - 5.5 g
  • Sugars - 9 g
  • Protein - 8 g
  • Calcium - 195.2 mg
  • Iron - 2.4 mg
  • Vitamin C - 0.1 mg
  • Thiamin - 0.3 mg

Step 1

Combine the dry ingredients.

Step 2

In a separate bowl mix the liquids and then stir in the dry ingredients.

Step 3

Mix well. Using your hands, form two balls.

Step 4

On a level surface flatten these balls into discs about 3/4 inch thick.

Step 5

Cut each disk into eight wedges.

Step 6

Place on baking sheet and bake at 375 F. oven for about 10 minutes.

Step 7

Turn the scones over and bake another five minutes.

Step 8

Serve hot.

Tips & Variations


No special items needed.

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