Best Blue Cornmeal Scones Recipes

Cornmeal and Blueberry Scones image

Provided by tranch

Categories Scones

Yield 5 serving(s)

Number Of Ingredients 9

1 1/2 cups all-purpose flour
1/4 cup sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/2 teaspoons baking powder
1 cup cornmeal
1/2 cup unsalted butter, diced
1/2 cup dried blueberries
9 tablespoons milk or 9 tablespoons half-and-half

Steps:

Preheat oven to 350 degrees and line a baking sheet with parchment paper.
In the bowl of a food processor combine flour, sugar, salt, baking soda and baking powder. Pulse to combine.
Add butter and pulse until mixture resembles coarse meal.
Add cornmeal and blueberries.
Add 6 tablespoons milk and pulse. Add more milk, 1 tablespoon at a time, until dough forms a ball.
Remove dough to a lightly floured surface and form into five, 3 inch rounds 1 inch thick.
Place on prepared pan and bake until golden, about 35 - 40 minutes.
Remove to a wire rack to cool slightly. Serve warm.

Nutrition Facts : Calories 444.6, Fat 20.7, SaturatedFat 12.5, Cholesterol 52.6, Sodium 492.6, Carbohydrate 59, Fiber 2.8, Sugar 10.3, Protein 7

Cornmeal Scones image

Provided by Derf2440

Categories Scones

Time 40m

Yield 8 serving(s)

Number Of Ingredients 7

2 cups all-purpose flour
1/3 cup cornmeal
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup cold butter or 1/2 cup cold margarine, cut in 8 pieces
3/4 cup buttermilk

Steps:

Heat oven to 400°F.
Mix flour, cornmeal, baking powder, baking soda and salt in medium bowl.
Cut in butter using pastry blender or 2 knives, until mixture looks like fine crumbs.
Stir in buttermilk so dough leaves sides of bowl and forms a ball.
Turn dough onto lightly floured surface.
Knead lightly 10 times.
Pat or roll into 7 inch circle on ungreased cookie sheet that has been sprinkled with cornmeal.
Score top into 8 wedges, cutting down halfway to the bottom.
Bake 20 to 25 minutes or until light brown.
Immediately remove from cookie sheet, carefully separate wedges.
Serve warm.