The slight cornmeal crunch is a good match for the thick and hearty Butternut Squash- White Bean Soup.
1 2/3 cups all-purpose flour
1/3 cup yellow cornmeal
3 tablespoons sugar
2 1/2 teaspoons baking powder
1/4 teaspoon salt
3 1/2 tablespoons chilled butter, cut into small pieces
1/2 cup 1% low-fat milk
1 large egg, lightly beaten
How to Make It
Preheat oven to 375°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cornmeal, sugar, baking powder, and salt in a large bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add milk and egg to cornmeal mixture; stir just until moist.
Turn dough out onto a lightly floured surface, and knead lightly 4 times with floured hands. Cover a baking sheet with parchment paper; coat with cooking spray. Pat dough into a 7-inch circle on prepared baking sheet. Cut dough into 8 wedges, cutting into but not through dough.
Bake at 375° for 22 minutes or until golden brown and a wooden pick inserted in center comes out clean. Serve warm.
My family really loves these. My only change is to decrease the sugar by 1/2. In the past, I've added chopped jalapenos and on another occasion, minced chives. But they are great just plain too. I mix the dough in the food processor--just be sure to handle it lightly and they'll come out fluffy on the inside and crunchy on the outside.
I've made this a few times, now, and I've decided that even though I like it, I wish it were a little less sweet. Still, the texture is really nice and I fear that cutting back the sugar would affect the moisture and texture of the crumb.
We don't eat bread too often, but this is a regular for us when we do. Every time we've served them for guests, they've gotten rave reviews, esp. from people who don't like traditional scones. We follow the recipe faithfully.