Cornmeal Scones

The slight cornmeal crunch is a good match for the thick and hearty Butternut Squash- White Bean Soup.

Yield: 8 servings (serving size: 1 scone)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 187
  • Calories from fat: 28%
  • Fat: 5.8g
  • Saturated fat: 3.4g
  • Monounsaturated fat: 1.8g
  • Polyunsaturated fat: 0.3g
  • Protein: 4.3g
  • Carbohydrate: 30.1g
  • Fiber: 0.8g
  • Cholesterol: 41mg
  • Iron: 1.5mg
  • Sodium: 265mg
  • Calcium: 72mg

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

Preparation

  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.
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