Cornmeal Cheddar Scones

Cornmeal Cheddar Scones

Enjoy these warm cornmeal and cheese scones – baked to perfection.

Prep Time

20

Minutes

Total Time

40

Minutes

Makes

15

servings

2
cups Gold Medal® all-purpose flour
3/4
cup stone-ground cornmeal
1
tablespoon sugar
3
teaspoons baking powder
1/2
teaspoon baking soda
1/4
teaspoon salt
1/8
teaspoon ground red pepper (cayenne)
3/4
cup butter, cut into pieces
1
cup shredded extra-sharp Cheddar cheese (4 oz)
1
egg
3/4
cup buttermilk
Additional butter, melted
Coarse sea salt
  1. Heat oven to 425°F. Line cookie sheet with cooking parchment paper.
  2. 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.
  3. 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.
  4. Bake 20 minutes or until golden. Serve warm.
Makes 15 servings (1 scone)

Nutrition Information:

1 Serving (1 Serving)
  • Calories 206
    • Total Fat 13g
      • (Saturated Fat 8g,),
    • Sodium 426mg;
    • Total Carbohydrate 18g
      • (Dietary Fiber 1g,
    • Protein 5g;
    Percent Daily Value*:
      Exchanges:
      • 1 Starch;
      • 2 1/2 Fat;
      Carbohydrate Choices:
      • 1;
      *Percent Daily Values are based on a 2,000 calorie diet.