Crispy Cornmeal Scones Recipes

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.

CRISPY CORNMEAL SCONES

Steps:

• Preheat oven 425 Combine flour, cornmeal, sugar and baking powder and salt. Add butter shredded with a vegetable shredder And mix to distribute Make well in flour mixture and add 1 cup buttermilk Stir with spoon till moistened and do not overmix If it seems dry, add a tbsp of buttermilk Put on a floured surface and fold four or five times on itself; turning a quarter turn each time Make into 8 inch square 3/4 inch thick and cut into 1 1/2 to 2 inch squares. Place one inch apart on ungreased baking sheet and brush with butter milk. Bake for 12-15 min. or till lightly brown.

CORNMEAL SCONES

Steps:

• Preheat oven to 375.
• Lightly spoon flour into measuring cups, level with a knife.
• Combine flour, cornmeal, sugar, baking powder, and salt in a large bwol; cut in butter with a pstry blender or 2 knives until mixture resembles coarse meal.
• Add milk and egg to cornmeal mixture; stir just until moist.
• Turn dough out onto a lightly floured surface and knead lightly 4 times with floured hands.
• Cover a baking sheet with parchment paper; coat with cooking sprat.
• Pat dough into a 7-inch circle on prepared baking sheet.
• Cut dough into 8 wedges, cutting into but not through dough.
• Bake at 375 for 22 minutes or until golden brown and a wooden pick inserted in center comes out clean.
• Serve warm.

CRISP CORNMEAL SCONES

Steps:

• Preheat oven to 425 degrees F. In large bowl whisk together flour, cornmeal.
• Add shredded butter to flour mixture; toss to distribute. (Or cut cubed butter into flour mixture with pastry blender until it resembles coarse crumbs). Make well in center of flour-butter mixture. Add 1 cup buttermilk; stir with spoon until moistened. Do not overmix. (If dough appears dry, add 1 to 2 tablespoons additional buttermilk.).
• Turn dough out onto floured surface. Gently knead by lifting and folding dough, 4 or 5 times, giving a quarter turn after each knead. Roll into 8-inch square, 3/4 inch thick. Cut into 1-1/2- to 2-inch squares. Place squares 1 inch apart on ungreased or parchment-lined baking sheet. Brush with buttermilk; sprinkle coarse sugar. Bake 12 to 15 minutes or until lightly browned; cool scones on a rack. Serve warm.
• Shredding Butter: Freeze butter for 15 minutes. Using a grater, coarsely shred the cold butter. Toss into flour mixture or refrigerate, loosely covered, until needed.