Cheddar Cornmeal Scones Recipes

CORNMEAL CHEDDAR SCONES

Steps:

• Heat oven to 425°F. Line cookie sheet with cooking parchment paper.
• In food processor, place flour, cornmeal, sugar, baking powder, baking soda, salt and red pepper. Add 3/4 cup butter. Cover; process with on-and-off pulses 3 or 4 times or until mixture looks like coarse meal. Place mixture in large bowl; stir in cheese. In small bowl, beat egg and buttermilk with whisk until blended. Add egg mixture to dry ingredients, stirring just until moistened.
• On floured surface, knead dough lightly 3 or 4 times. Pat dough into 10x7-inch rectangle. Cut dough into 15 squares. Place squares on cookie sheet. Brush tops with melted butter; sprinkle with sea salt.
• Bake 20 minutes or until golden. Serve warm.

CHEDDAR-CORNMEAL SCONES

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.

CHEDDAR CORNMEAL SCONES

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.

CHEDDAR-SCALLION SCONES

Steps:

• Position an oven rack in the center of the oven; preheat to 350°.
• Using a stand mixer fitted with the paddle attachment, mix together the flour, cornmeal, baking powder, baking soda, salt, cumin, cheese, and scallions on low speed for 10-15 seconds, or until combined.
• Scatter the butter over the top and beat on low speed for about 30 seconds, or until the butter is somewhat broken down and grape-size pieces are still visible.
• In a small bowl, whisk together the buttermilk, creme fraiche, and whole egg until thoroughly mixed.
• On low speed, pour the buttermilk mixture into the flour-butter mixture and beat for 20-30 seconds, or just until the dough comes together.
• There will still be a little loose flour mixture at the bottom of the bowl.
• Remove the bowl from the mixer stand.
• Gather and lift the dough with your hands and turn it over in the bowl, so that is starts to pick up the loose flour at the bottom.
• Turn over the dough several times until all of the loose flour is mixed inches.
• Dump the dough onto a baking sheet and pat it into an 8-inch circle about 1 inch thick.
• Brush the egg yolk evenly over the entire top of the dough circle.
• Cut the circle into 8 wedges, as if cutting a pizza.
• Bake for 40-50 minutes, or until the entire circle is golden brown.
• Transfer to a wire rack to cool for 30 minutes, then cut into the prescored wedges and serve.
• The scones taste best on the day they are baked, but they can be stored in an airtight container at room temperature for up to 3 days. If you keep them longer than 1 day, refresh them in a 300 degree oven for 4-5 minutes.

CORNMEAL CHEDDAR SCONES

Steps:

• Preheat oven to 425°.
• Place the first 7 ingredients in a food processor.
• Add 3/4 cup butter; pulse 3-4 times or until mixture resembles coarse meal.
• Place flour mixture in a large bowl; stir in cheese.
• Wish together egg and buttermilk until blended.
• Make a well in the center of dry ingredients; add egg mixture, stirring just until dry ingredients are moistened.
• Turn dough out onto a floured surface; knead lightly 3-4 times.
• Put dough into a 10 x 7 inch rectangle.
• Cut into 15 squares.
• Place squares on a parchment paper-lined baking sheet.
• Brush tops with melted unsalted butter, and sprinkle with sea salt.
• Bake for 20 minutes or until golden.

CORNMEAL SCONES

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.