Enjoy these deliciously fluffy warm scones made using cornmeal and Gold Medal® all-purpose flour – ready in 40 minutes!
cups Gold Medal™ all-purpose flour
teaspoon baking powder
teaspoon baking soda
cup firm butter or margarine, cut into 8 pieces
Heat oven to 400°. Mix flour, cornmeal, baking powder, baking soda and salt in medium bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in buttermilk so dough leaves sides of bowl and forms a ball.
Turn dough onto lightly floured surface. Knead lightly 10 times. Pat or roll into 7-inch circle on ungreased cookie sheet that has been sprinkled with cornmeal. Score top into 8 wedges, cutting down halfway to the bottom.
Bake 20 to 25 minutes or until light brown. Immediately remove from cookie sheet; carefully separate wedges. Serve warm.
If the dough is too dry, stir in an additional 1 to 2 tablespoons of buttermilk.
Serve these savory scones with hot-pepper jelly or honey.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Scone
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
Exchanges:2 Starch; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.