SWEET CORNMEAL CRANBERRY SCONES

Sweet Cornmeal Cranberry Scones image

Provided by Florence Fabricant

Categories breakfast, dessert, side dish

Time 35m

Yield about 16 scones

Number Of Ingredients 10

Ingredients

1 1/3 cups all-purpose flour, plus flour for work surface
1/2 cup yellow cornmeal, preferably stone-ground
4 teaspoons baking powder
Pinch of salt
3 tablespoons granulated sugar
1/2 cup cold unsalted butter, in pieces
1/2 cup chopped dried cranberries
1 large egg, lightly beaten
1/2 cup buttermilk
Preserves and creme fraiche (optional)

Steps:

Preheat oven to 450 degrees. Adjust rack to upper third of the oven.
Mix the flour, cornmeal, baking powder, salt and sugar in a food processor, and process to blend. Add the butter and pulse until you have a uniformly crumbly mixture. Transfer it to a bowl. Lightly toss in the dried cranberries.
Lightly stir in the egg and buttermilk, using a fork or your fingertips. The ingredients should be moistened just enough so they come together to form a ball of soft dough.
Pat the dough on a lightly floured board to a thickness of half an inch. Cut it in two-and-a-half-inch rounds. Gently re-form any scraps and cut a few additional rounds.
Put rounds on foil-covered baking sheets and bake until the biscuits are beginning to brown on top, about 15 minutes. Remove from the oven, allow to cool briefly, then serve, or cool completely and warm just before serving. If desired, serve with good preserves and creme fraiche.

Nutrition Facts : @context http, Calories 137, UnsaturatedFat 2 grams, Carbohydrate 18 grams, Fat 6 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 4 grams, Sodium 111 milligrams, Sugar 5 grams, TransFat 0 grams