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.

How to Make It

Step 1

Preheat oven to 375°.

Step 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.

Step 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.

Step 4

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

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