Skip to Content
Menu

Cornmeal Scones

  • Save Recipe
  • Prep 15 min
  • Total 40 min
  • Servings 8
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to Make?
  • Save
  • Shop
  • Share
  • Keep Screen On
Enjoy these deliciously fluffy warm scones made using cornmeal and Gold Medal® all-purpose flour – ready in 40 minutes!
Updated Oct 29, 2010
  • Save
  • Shop
  • Share
  • Keep Screen On

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
Make With
Gold Medal Flour

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.

Tips from the Betty Crocker Kitchens

  • tip 1
    If the dough is too dry, stir in an additional 1 to 2 tablespoons of buttermilk.
  • tip 2
    Serve these savory scones with hot-pepper jelly or honey.

Nutrition

235 Calories, 12g Total Fat, 4g Protein, 29g Total Carbohydrate

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.
© 2024 ®/TM General Mills All Rights Reserved
< div class="recipeContentBottom">