Buckwheat 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.

BUCKWHEAT CORNMEAL SCONES



Buckwheat Cornmeal Scones image

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

Provided by BB2011

Categories     Quick Breads

Time 35m

Yield 12 scones, 12 serving(s)

Number Of Ingredients 11

1 egg
1/2 cup milk, plus more for brushing
1/4 cup heavy cream
8 ounces all-purpose flour
1 1/2 ounces buckwheat flour
1 1/2 ounces cornmeal
1/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
6 tablespoons unsalted butter, chilled
1 tablespoon raw sugar, for sprinkling

Steps:

  • Whisk the egg, milk, and cream together and set aside.
  • Combine the flours, cornmeal, sugar, baking powder and salt.
  • Add the butter, coarsely chopped. Work the butter into the flour mixture leaving some clumps slightly larger others.
  • Slowly add the milk mixture until the dry mixture is just wet. The dough should be rough and sticky, but hold together in a ball when lightly kneaded. If it is too wet, add a bit more all purpose flour.
  • Turn the dough out onto a lightly floured surface and shape it so it is about 3/4 inch thick. Cut the dough into equal sized pieces and form the scones.
  • Place on a parchment lined baking sheet, and refrigerate until ready to bake.
  • Preheat the oven to 425F Brush the tops of each scone with a bit of milk, and sprinkle with a bit of raw sugar if desired.
  • Bake for 12 to 15 minutes, or until the tops are golden brown. Cool on a wire rack, and serve immediately.

BUCKWHEAT GRANOLA SCONES



Buckwheat Granola Scones image

Delicious and wholesome scones that are perfect for breakfast or snack. 247

Categories     Baked Goods     Buckwheat     Scones

Time 1h

Yield 12

Number Of Ingredients 18

all-purpose flour
buckwheat flour
brown sugar
baking powder
butter
milk
eggs
vanilla extract
granola
all-purpose flour
buckwheat flour
brown sugar
baking powder
butter
milk
eggs
vanilla extract
granola

Steps:

  • Preheat oven to 375℉ (190℃) F and then lightly butter a cookie sheet. In a large bowl, stir together the flours, brown sugar and baking powder. Add the butter. Using a pastry cutter, cut in the butter until the mixture is the texture of cornmeal. In a separate bowl, mix the milk, egg and vanilla extract. Stir into the flour mixture. The dough will be sticky. With lightly floured hands, knead in the granola. Use an ice cream scoop or ⅓ cup measure to spoon the dough onto the cookie sheet, spacing them 2½ to 3 inches apart. Make 3 dozens. Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and place on wire racks. Serve warm or cold.

Nutrition Facts :

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