Best Crispy Cornmeal Scones Recipes

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CORNMEAL SCONES



Cornmeal Scones image

Make and share this Cornmeal Scones recipe from Food.com.

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.

CORNMEAL PLUM SCONES



Cornmeal Plum Scones image

Scones with jam is classic. But in most cases the jam is served alongside; here, we've baked it right into the pastry. This recipe calls for a whipping up a quickly made plum and honey jam scented with bay leaf (you can substitute a rosemary sprig or cinnamon stick if you'd rather). If that seems like one step too many, use any prepared jam you like, though something on the less sweet side works best. Or bake the cornmeal scones unfilled. They are moist, lightly sweet and perfectly satisfying all on their own.

Provided by Melissa Clark

Categories     breakfast, snack, pastries, side dish

Time 45m

Yield 8 scones

Number Of Ingredients 11

3 tablespoons/45 milliliters honey
1 bay leaf
3/4 pound plums/1/3 kilogram, halved, pitted and then cut into 1-inch cubes
3/4 cup/175 milliliters heavy cream, more as needed
1 large egg, at room temperature
1 2/3 cups/275 grams all-purpose flour
1/3 cup/60 grams fine cornmeal
3 tablespoons/35 grams sugar
2 teaspoons/7 grams baking powder
1/2 teaspoon/2 grams kosher salt
6 tablespoons/85 grams unsalted butter at room temperature, cubed, plus more for serving if you like

Steps:

  • Put honey and bay leaf in a medium skillet over medium heat. Simmer until honey is bubbling and turns a shade darker, about 2 minutes.
  • Place plums in honey. Cook, without moving, until undersides are golden brown, about 5 minutes. Stir plums and cook 1 to 2 minutes longer, until tender but not falling completely apart. If the caramel starts to get too brown, stir in a teaspoon or two of water and lower the heat. Scrape plums and syrup into a bowl and chill for at least 1 hour. (Plum compote can be made up to a week ahead.)
  • Heat oven to 400 degrees. Line a baking sheet with parchment.
  • In a small bowl or measuring cup, mix together the cream and egg.
  • In a large bowl, whisk together flour, cornmeal, sugar, baking powder and salt (or you can do this in a food processor). Using a fork, pastry cutter or your fingertips, cut butter into flour until the mixture forms coarse crumbs (or pulse in a food processor). Drizzle in as much of the cream mixture as you need to make a smooth, moist but not wet dough. Save remaining cream-egg mixture for brushing.
  • Turn dough out onto prepared baking sheet. Pat into a 1 1/4-inch thick round. Using a paring knife, cut 8 wedge-shaped scones (as though you were cutting slices of pie) and push them apart on the baking sheet to separate them 1/2 inch apart. Brush dough with remaining cream-egg mixture, or use more cream if you've run out of the mixture.
  • Using your fingertips, make a deep indentation about 1 inch in diameter in the center of each scone. Tuck some plum into the hole. Transfer pan to oven and bake until uniformly golden brown, 15 to 17 minutes. Cool 5 minutes on the pan, then transfer to a wire rack to cool completely. Serve scones with extra plum compote and butter on the side if you like.

Nutrition Facts : @context http, Calories 376, UnsaturatedFat 6 grams, Carbohydrate 49 grams, Fat 18 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 11 grams, Sodium 186 milligrams, Sugar 16 grams, TransFat 0 grams

CORNMEAL CRANBERRY DROP SCONES



Cornmeal Cranberry Drop Scones image

If you've got a crowd coming for Thanksgiving, make some of these for breakfast or for afternoon tea. You can whip them up quickly.

Provided by Tara Parker-Pope

Time 50m

Yield 20 3-inch scones

Number Of Ingredients 11

130 grams (1 cup) whole-wheat pastry flour
130 grams (1 cup) fine stone-ground cornmeal
50 grams (1/4 cup) unrefined sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons finely chopped lemon zest
3 1/2 ounces (7 tablespoons) cold unsalted butter, cut into 1/2-inch pieces
1 egg
2/3 cup buttermilk
100 grams (3/4 cup) dried cranberries, soaked for 10 minutes in warm water and drained

Steps:

  • Preheat the oven to 375 degrees. Line baking sheets with parchment.
  • Sift together the flour, cornmeal, sugar, baking powder, baking soda and salt. Dump any bran remaining in the strainer into the bowl. Place in the bowl of a food processor fitted with the steel blade. Add the butter and lemon zest and pulse until you have a coarse, even mixture.
  • In a separate bowl, whisk together the egg and the buttermilk. Turn on the food processor and add the egg mixture to the flour mixture. As soon as the dough comes together, turn off the machine. Add the cranberries and pulse just a few times to distribute through the dough. Don't pulse too many times or the cranberries will be chopped.
  • Drop the batter by heaped tablespoons onto the parchment-lined baking sheets, leaving an inch or more of space between each one. Bake one baking sheet at a time in the middle of the oven for 15 to 20 minutes, reversing the baking sheet front to back halfway through, until lightly browned.

Nutrition Facts : @context http, Calories 112, UnsaturatedFat 2 grams, Carbohydrate 17 grams, Fat 5 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 3 grams, Sodium 90 milligrams, Sugar 6 grams, TransFat 0 grams

CHEDDAR CORNMEAL SCONES



Cheddar Cornmeal Scones image

Categories     Bread     Breakfast     Brunch     Bake     Quick & Easy     Cheddar     Gourmet

Yield Makes 6 scones

Number Of Ingredients 10

3/4 cup all-purpose flour
1/2 cup yellow cornmeal
1 1/4 teaspoons double-acting baking powder
1 teaspoon sugar
1/2 teaspoon salt
a pinch of cayenne
3 tablespoons cold unsalted butter, cut into bits
3/4 cup plus 2 tablespoons coarsely grated sharp Cheddar
1 large egg, separated
1/3 cup milk

Steps:

  • Preheat the oven to 425°F. In a bowl whisk together the flour, the cornmeal, the baking powder, the sugar, the salt, and the cayenne, blend in the butter until the mixture resembles coarse meal, and stir in 3/4 cup of the Cheddar. In a small bowl stir together the egg yolk and the milk, add the mixture to the flour mixture, and stir the mixture with a fork until it just forms a soft dough. Turn the dough out onto a lightly floured surface, knead it gently 8 to 10 times, and pat it into a 6-inch round. Cut the round with a sharp knife into 6 equal wedges, arrange the scones about 2 inches apart on a lightly greased baking sheet, and brush the tops lightly with some of the egg white, beaten lightly. Sprinkle each scone with about 1 teaspoon of the remaining Cheddar and bake the scones in the middle of the oven for 15 to 17 minutes, or until they are golden and cooked through.

CORNMEAL SCONES



Cornmeal Scones image

Enjoy these deliciously fluffy warm scones made using cornmeal and Gold Medal® all-purpose flour - ready in 40 minutes!

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 40m

Yield 8

Number Of Ingredients 7

2 cups Gold Medal™ all-purpose flour
1/3 cup cornmeal
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup firm butter or margarine, cut into 8 pieces
3/4 cup buttermilk

Steps:

  • Heat oven to 400°. Mix flour, cornmeal, baking powder, baking soda and salt in medium bowl. Cut in butter, using pastry blender or crisscrossing 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.

Nutrition Facts : Calories 235, Carbohydrate 29 g, Cholesterol 35 mg, Fat 2, Fiber 1 g, Protein 4 g, SaturatedFat 8 g, ServingSize 1 Scone, Sodium 380 mg

MIMI'S CORNMEAL SCONES



Mimi's Cornmeal Scones image

This is a savory scone. Serve them warm with butter and Recipe #212646 or honey. They are good with chili, or any bean dish, or just by themselves with the jelly.

Provided by Mimi in Maine

Categories     Scones

Time 45m

Yield 8 scones

Number Of Ingredients 7

2 cups flour
1/3 cup cornmeal
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup firm butter, cut into 8 pieces
3/4 cup buttermilk (see note below)

Steps:

  • Mix first 5 ingredients in a medium bowl.
  • Cut in the butter using pastry blended till it looks like fine crumbs.
  • Stir in buttermilk so dough leaves sides of bowl and forms a ball.
  • Turn dough onto lightly floured surface and knead lightly about 10 times.
  • Pat or roll into a 7-inch circle on ungreased cookie sheet that has been sprinkled with cornmeal.
  • Score into 8 wedges, cutting down halfway to the bottom.
  • Bake in 400 degree oven for 20-25 minutes or till light brown.
  • Immediately remove from sheet and carefully separate wedges.
  • Serve warm.
  • NOTE: If the dough is too dry, stir in an additional 1-2 tablespoons of buttermilk; sometimes I will add an extra tablespoon while mixing, but you try it for the first time.

CORNMEAL-BERRY SCONES



Cornmeal-Berry Scones image

Betty Crocker's Heart Healthy Cookbook shares a recipe! Enjoy the combination of wholesome cornmeal and delicious strawberries in these warm scones - perfect for breakfast!

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 30m

Yield 12

Number Of Ingredients 13

1 cup Gold Medal™ all-purpose flour
1 cup whole-grain yellow cornmeal
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon grated orange or lemon peel
1/4 teaspoon salt
6 tablespoons firm butter, cut into cubes
1/2 cup vanilla soymilk
1 tablespoon orange juice
1 1/2 cups strawberries, coarsely chopped
1 tablespoon vanilla soymilk
1 to 2 tablespoons sugar

Steps:

  • Heat oven to 425°. Spray cookie sheet with cooking spray, or line with cooking parchment paper.
  • Mix flour, cornmeal, 2 tablespoons sugar, the baking powder, baking soda, orange peel and salt in large bowl. Cut in butter using pastry blender, just until mixture looks like coarse crumbs. Stir in 1/2 cup soy milk and the orange juice just until flour is moistened. Fold in strawberries.
  • Place dough on floured surface. Knead 6 to 8 times to form a ball. Divide in half; shape into two 6 x 1/2-inch rounds on cookie sheet. Brush rounds with 1 tablespoon soy milk and sprinkle with 1 to 2 tablespoons sugar. Cut each round into 6 wedges.
  • Bake 12 to 15 minutes or until tops are lightly browned. Separate wedges; serve warm.

Nutrition Facts : Calories 150, Carbohydrate 22 g, Cholesterol 15 mg, Fat 1, Fiber 1 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1 Scone, Sodium 230 mg, Sugar 5 g, TransFat 0 g

CHEDDAR-CORNMEAL SCONES



Cheddar-Cornmeal Scones image

Enjoy these cheesy-spicy cornmeal scones that can be made ready in just 40 minutes. Serve warm with honey.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 40m

Yield 8

Number Of Ingredients 11

1 1/4 cups Gold Medal™ all-purpose flour
1 cup cornmeal
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup firm margarine or butter
1/4 cup milk
1 egg, beaten
3/4 cup shredded Cheddar cheese (3 ounces)
1 can (4 ounces) chopped green chilies, undrained
Honey, if desired

Steps:

  • Heat oven to 425°. Grease cookie sheet.
  • Mix flour, cornmeal, sugar, baking powder and salt in large bowl. Cut in margarine, using pastry blender or crisscrossing 2 knives, until mixture looks like coarse crumbs. Stir in milk, egg, cheese and chilies.
  • Turn dough onto lightly floured surface. Knead lightly 10 times. Pat or roll into an 8- inch circle on cookie sheet. Cut into 8 wedges, but do not separate.
  • Bake 20 to 25 minutes or until golden brown. Immediately remove from cookie sheet; carefully separate wedges. Serve warm with honey.

Nutrition Facts : Calories 240, Carbohydrate 32 g, Cholesterol 55 mg, Fiber 2 g, Protein 7 g, SaturatedFat 6 g, ServingSize 1 Scone, Sodium 400 mg

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