Old Sage Cornmeal Scones
Recipe: #18442
April 09, 2015
Categories: Breads, Native American, Brunch, Oven Bake, No Eggs, Vegetarian, Quick Breads, Flour, Kosher Dairy, Scones, more
"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 is 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
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 selecting cornmeal, look for a yellow variety for the best flavor.
- If you don't have buttermilk, you can make a substitute by combining 1 tablespoon of lemon juice or white vinegar with 1 cup of milk.
- For a gluten-free version, substitute 2 cups of gluten-free all-purpose flour for the whole wheat flour. This substitution will make the scones accessible to those with gluten intolerances or sensitivities.
- For a vegan version, substitute coconut oil for the butter and maple syrup for the honey. This substitution will make the scones vegan-friendly and provide a more natural sweetness.
Coconut Sage Cornmeal Scones Replace the honey with coconut syrup and add 1/4 cup of shredded coconut to the dry ingredients. Follow the remaining steps as listed in the original recipe.
Sage Butter: This simple yet delicious butter combines the flavor of sage with the richness of butter, making it the perfect accompaniment to the Old Sage Cornmeal Scones. It's easy to make and adds a flavorful touch to any meal.
Roasted Asparagus with Lemon and Parmesan: This simple yet flavorful dish is the perfect accompaniment to the sage butter. Roasting the asparagus brings out its natural sweetness, while the lemon and Parmesan add a touch of zest. The combination of flavors pairs perfectly with the Old Sage Cornmeal Scones and the sage butter, creating a delicious and balanced meal.
FAQ
Q: How long should I bake the scones?
A: Bake the scones at 375 F. oven for about 10 minutes. Then turn the scones over and bake for another 5 minutes.
Q: What ingredients do I need to make scones?
A: You will need flour, baking powder, salt, butter, sugar, milk, and eggs to make scones.
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Fun facts:
The sage used in this recipe was a popular herb in Europe and was embraced by Native Americans after it was brought over. Sage was used by Native Americans to treat a variety of ailments, from colds and headaches to anxiety and depression.
The Good Land: Native American and Early Colonial Food by Patricia B. Mitchell is a book that was first published in 1988. It offers a wealth of information about the history of Native American and Early Colonial food, and is considered an essential resource for anyone interested in the history of American cooking.