Looking for a delicious bread idea? Then check out these herb flavored cornmeal scones – a perfect accompaniment for your meals.
cups All Purpose Flour
cup yellow cornmeal
cup grated Parmesan cheese
teaspoons baking powder
teaspoon baking soda
teaspoon dried sage leaves, crumbled
cup margarine or butter
Heat oven to 425°F. Spray cookie sheet with nonstick cooking spray. Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, cornmeal, cheese, baking powder, baking soda, salt and sage; mix well.
Using pastry blender or fork, cut in margarine until mixture resembles coarse crumbs. Add buttermilk; stir just until dry ingredients are moistened.
On lightly floured surface, gently knead dough 10 times. Place on sprayed cookie sheet; roll or pat dough into 6 1/2-inch circle. Cut into 8 wedges; do not separate.
Bake at 425°F. for 20 to 25 minutes or until light golden brown. Cool 5 minutes. Cut into wedges. Serve warm.
Scones, a soft dough quick bread similar to biscuits, originated in Scotland. Traditionally they were served for tea, but now are often served as a bread accompaniment for meals.
To substitute for buttermilk, add 2 teaspoons vinegar or lemon juice plus enough milk to make 3/4 cup.
Before baking the scones, brush them with 1/2 teaspoon buttermilk and sprinkle them with 1 teaspoon grated Parmesan cheese.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Scone
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 1/2 Starch; 1 1/2 Other Carbohydrate; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.