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Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 118.2
  • Total Fat: 5.1 g
  • Cholesterol: 12.7 mg
  • Sodium: 142.6 mg
  • Total Carbs: 16.2 g
  • Dietary Fiber: 0.8 g
  • Protein: 2.2 g

View full nutritional breakdown of CRISP CORNMEAL SCONES calories by ingredient
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CRISP CORNMEAL SCONES

Submitted by: SEUBEE

Introduction

You will enjoy this nice change of pace - Calories are calculated without coarse sugar added to the top. I add sugar free jam to spice things up (or dunk them into homemade turkey chili)! Yummy!!!!! You will enjoy this nice change of pace - Calories are calculated without coarse sugar added to the top. I add sugar free jam to spice things up (or dunk them into homemade turkey chili)! Yummy!!!!!
Number of Servings: 20

Ingredients

    2 cups all-purpose flour
    1 cup yellow cornmeal
    2 Tbsp. granulated sugar
    1-1/2 tsp. baking powder
    1/2 tsp. salt
    1/2 cup cold butter, coarsely shredded (see tip below) or cubed
    1 cup low-fat buttermilk
    Buttermilk
    Coarse sugar

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Directions

Preheat oven to 425 degrees F. In large bowl whisk together flour, cornmeal.

Add shredded butter to flour mixture; toss to distribute. (Or cut cubed butter into flour mixture with pastry blender until it resembles coarse crumbs). Make well in center of flour-butter mixture. Add 1 cup buttermilk; stir with spoon until moistened. Do not overmix. (If dough appears dry, add 1 to 2 tablespoons additional buttermilk.)

Turn dough out onto floured surface. Gently knead by lifting and folding dough, 4 or 5 times, giving a quarter turn after each knead. Roll into 8-inch square, 3/4 inch thick. Cut into 1-1/2- to 2-inch squares. Place squares 1 inch apart on ungreased baking sheet. Brush with buttermilk; sprinkle coarse sugar. Bake 12 to 15 minutes or until lightly browned; cool scones on a rack. Serve warm. Makes 16 to 25 scones.

Shredding Butter: Freeze butter for 15 minutes. Using a grater, coarsely shred the cold butter. Toss into flour mixture or refrigerate, loosely covered, until needed.


Number of Servings: 20

Recipe submitted by SparkPeople user SEUBEE.






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