CORNMEAL SCONES
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
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
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