Cornmeal Scones

  • Prep 15 min
  • Total 40 min
  • Servings 8

Ingredients

  • 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

Steps

  • 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.

  • 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 Facts

Serving Size: 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
% Daily Value*:
Iron
10%
10%
Exchanges:
2 Starch; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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