Crisp Cornmeal Scones

By cacelias

These nibble-size scones are easy to mix- instead of cutting in the butter, just shred it on a grater and toss it in. Delicious alternative to traditional corn bread. Nice presentation.

Recipe from Better Homes and Gardens, April 2009

Ingredients

• 2 cups all-purpose flour
• 1 cup yellow cornmeal
• 3 tablespoons granulated sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup cold butter, coarsely shredded or cubed
• 1 cup buttermilk
• Buttermilk
• Coarse Sugar

Details

Servings 16

Preparation

Step 1

Preheat oven to 425 degrees. In a large bowl whisk together flour, cornmeal, granulated sugar, baking powder, and salt.

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 wooden spoon until moistened. Do not overmix. If dough appears dry, add 1-2 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 square 1 inch apart on un-greased baking sheet. Brush with buttermilk; sprinkle with coarse sugar. Bake 12-15 minutes or until lightly browned; cool scones on a rack. Serve Warm.

Each scone: 155 cal, 6g fat (4g sat fat), 16mg cholesterol, 24 carbs, 1g fiber, 3g protein, 4% vit A, 5% calcium, 6% iron.

To shred butter: Freeze butter for 15 minutes. Using a grater, coarsely shred the cold butter. Toss into flour mixture of refrigerate, loosely covered , until needed.