Cornmeal Scones

Cornmeal Scones

Enjoy these deliciously fluffy warm scones made using cornmeal and Gold Medal® all-purpose flour – ready in 40 minutes!

Prep Time

15

Minutes

Total Time

40

Minutes

Makes

8

scones

2
cups Gold Medal® all-purpose flour
1/3
cup cornmeal
1
teaspoon baking powder
1/2
teaspoon baking soda
1/2
teaspoon salt
1/2
cup firm butter or margarine, cut into 8 pieces
3/4
cup buttermilk
  1. 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.
  2. 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.
  3. Bake 20 to 25 minutes or until light brown. Immediately remove from cookie sheet; carefully separate wedges. Serve warm.
Makes 8 scones
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Success Tip
If the dough is too dry, stir in an additional 1 to 2 tablespoons of buttermilk.
Serve-With
Serve these savory scones with hot-pepper jelly or honey.

Nutrition Information:

1 Serving (1 Scone)
  • Calories 235
    • (Calories from Fat 110),
  • Total Fat 12g
    • (Saturated Fat 8g,),
  • Cholesterol 35mg;
  • Sodium 380mg;
  • Total Carbohydrate 29g
    • (Dietary Fiber 1g,
  • Protein 4g;
Percent Daily Value*:
    Exchanges:
    • 2 Starch;
    • 2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.