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

Previous Next

Ingredients

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