We support you, just not your browser.
Your browser hasn't been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox or Safari.
ENDECA_EXCLUDE_START
ENDECA_EXCLUDE_END

Cornmeal Cheddar Scones

 0 Ratings
0 Comments
  • Prep Time 20 min
  • Total Time 40 min
  • Servings 15

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

Ingredients

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

Directions

  • 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.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
206
% Daily Value
Total Fat
13g
0%
Saturated Fat
8g
0%
Sodium
426mg
0%
Total Carbohydrate
18g
0%
Dietary Fiber
1g
0%
Protein
5g
5%
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 Starch; 2 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

Rate and Comment

© 2015 ®/TM General Mills All Rights Reserved

ENDECA_EXCLUDE_START
ENDECA_EXCLUDE_END
close