Print It

Cornmeal Scone

From

Yield:

8 scones

This delicious cornmeal scone recipe often appears on our breakfast buffet.  By popular request, Pastry Chef Phyllis is sharing the recipe.  By the way…  this versatile scone recipes is a real keepers!  You can enhance it with a variety of flavorings and additional options (such as nuts, raisins, etc).

This cornmeal scone recipe yields 8 scones.  Have parchment paper on hand.

Directions

Ingredients

1 1/2 cups flour

3/4 cups cornmeal

1/4 cup brown sugar (packed firm)

2 tsp baking powder

1/2 tsp salt

1/3 cup butter (chilled and cut in 1/2″ cubes)

1/2 cup milk

1 egg

1 tsp vanilla

egg wash for final brushing before baking

 

Method

  • Stir first 5 ingredients in a large bowl.
  • Cut in the butter until you have course crumbs.
  • Beat the wet ingredients together. Then stir into the dry mixture, just until combined.
  • Flour your hands and pat the dough into 8″ circle on baking pan lined with parchment paper.
  • Cut circle into 8 pie wedges. Brush with beaten egg wash.
  • Bake for 15-18 minutes, until golden color.