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Cornmeal Scones

Yield 8 servings (serving size: 1 scone)
The slight cornmeal crunch is a good match for the thick and hearty Butternut Squash- White Bean Soup.

Ingredients

  • 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
  • Cooking spray

Nutrition Information

  • calories 187
  • caloriesfromfat 28 %
  • fat 5.8 g
  • satfat 3.4 g
  • monofat 1.8 g
  • polyfat 0.3 g
  • protein 4.3 g
  • carbohydrate 30.1 g
  • fiber 0.8 g
  • cholesterol 41 mg
  • iron 1.5 mg
  • sodium 265 mg
  • calcium 72 mg

How to Make It

  1. Preheat oven to 375°.

  2. 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.

  3. 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.

  4. Bake at 375° for 22 minutes or until golden brown and a wooden pick inserted in center comes out clean. Serve warm.