Cornmeal Cheddar Scones
Ingredients
- 2 cups all-purpose flour ⓘ
- 3/4 cup stone-ground cornmeal ⓘ
- 1 tablespoon sugar ⓘ
- 1 tablespoon baking powder ⓘ
- 1/2 teaspoon baking soda ⓘ
- 1/2 teaspoon salt ⓘ
- 1/8 teaspoon cayenne pepper ⓘ
- 3/4 cup unsalted butter, cut into chunks ⓘ
- 1 cup shredded extra-sharp cheddar cheese (4 oz.) ⓘ
- 1 large egg
- 3/4 cup buttermilk ⓘ
Instructions
- Preheat oven to 425°.
- Place the first 7 ingredients in a food processor.
- Add 3/4 cup butter; pulse 3-4 times or until mixture resembles coarse meal.
- Place flour mixture in a large bowl; stir in cheese.
- Wish together egg and buttermilk until blended.
- Make a well in the center of dry ingredients; add egg mixture, stirring just until dry ingredients are moistened.
- Turn dough out onto a floured surface; knead lightly 3-4 times.
- Put dough into a 10 x 7 inch rectangle.
- Cut into 15 squares.
- Place squares on a parchment paper-lined baking sheet.
- Brush tops with melted unsalted butter, and sprinkle with sea salt.
- Bake for 20 minutes or until golden.
Nutrition & Diet Analysis (per serving)
605
kcal
30% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).