Cheddar Cornmeal Scones Recipes

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.

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.

CHEDDAR AND CHILIES CORNBREAD SCONES

Steps:

• Heat oven to 425°F. Grease cookie sheet with shortening or cooking spray. In large bowl, mix flour, cornmeal, sugar, baking powder and salt. Cut in butter, using pastry blender or fork, until mixture looks like coarse crumbs. Stir in milk, egg, cheese, chiles and bacon.
• Place dough on lightly floured surface. Knead lightly 10 times. On cookie sheet, roll or pat dough into 8-inch round. Cut into 8 wedges, but do not separate.
• Bake 18 to 23 minutes or until golden brown. Immediately remove from cookie sheet to cooling rack; carefully separate wedges. Serve warm with honey.

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.

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.

CORNMEAL SCONES

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.

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.