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Cornmeal Cheddar Scones

cornmeal cheddar scones Side Dish
Cornmeal Cheddar Scones
  • Prep 20 min
  • Total 40 min
  • Servings 15

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

Updated February 29, 2012
Gold Medal Flour
Make with
Gold Medal Flour

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

Steps

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  • 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 Facts

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
% 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.

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