CRISP CORNMEAL SCONES
- Minutes to Prepare:
- Minutes to Cook:
- 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
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.
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.
Nutritional Info 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
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