CRISP CORNMEAL SCONES


5 of 5 (1)
Create a Recipe Makeover
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
Report Inappropriate Recipe

Submitted by:

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

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.

Rate This Recipe

Member Ratings For This Recipe

 
Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.