Cornmeal-Berry Scones

  • Prep 15 min
  • Total 30 min
  • Servings 12

Ingredients

Scone

  • 1 cup Gold Medal™ all-purpose flour
  • 1 cup whole-grain yellow cornmeal
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon grated orange or lemon peel
  • 1/4 teaspoon salt
  • 6 tablespoons firm butter, cut into cubes
  • 1/2 cup vanilla soymilk
  • 1 tablespoon orange juice
  • 1 1/2 cups strawberries, coarsely chopped

Glaze

  • 1 tablespoon vanilla soymilk
  • 1 to 2 tablespoons sugar

Steps

  • 1
    Heat oven to 425°. Spray cookie sheet with cooking spray, or line with cooking parchment paper.
  • 2
    Mix flour, cornmeal, 2 tablespoons sugar, the baking powder, baking soda, orange peel and salt in large bowl. Cut in butter using pastry blender, just until mixture looks like coarse crumbs. Stir in 1/2 cup soy milk and the orange juice just until flour is moistened. Fold in strawberries.
  • 3
    Place dough on floured surface. Knead 6 to 8 times to form a ball. Divide in half; shape into two 6 x 1/2-inch rounds on cookie sheet. Brush rounds with 1 tablespoon soy milk and sprinkle with 1 to 2 tablespoons sugar. Cut each round into 6 wedges.
  • 4
    Bake 12 to 15 minutes or until tops are lightly browned. Separate wedges; serve warm.

  • 1 1/2 cups frozen strawberries, thawed, drained and coarsely chopped, can be substituted. Toss with an additional 1/4 cup flour before adding to batter.
  • Look for whole-grain cornmeal to make certain you are getting all the benefits of the whole grain. As tempting as it may be to eat these scones right away, they taste even better after cooling for at least 10 minutes. The extra cooling time allows the scones to become set, making them more tender.

Nutrition Facts

Serving Size: 1 Scone
Calories
150
Calories from Fat
60
Total Fat
6g
9%
Saturated Fat
3g
15%
Trans Fat
0g
Cholesterol
15mg
5%
Sodium
230mg
9%
Potassium
80mg
2%
Total Carbohydrate
22g
7%
Dietary Fiber
1g
5%
Sugars
5g
Protein
3g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
10%
10%
Calcium
6%
6%
Iron
6%
6%
Exchanges:
1 Starch; 1/2 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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