Old Sage Cornmeal Scones
Recipe: #18442
April 09, 2015
"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
Ingredients
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 by Step Method
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.
Related
