Rating: 4.5 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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

Jean Kressy
Recipe by Cooking Light October 2004

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Recipe Summary

Yield:
8 servings (serving size: 1 scone)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

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  • 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.

Nutrition Facts

187 calories; calories from fat 28%; fat 5.8g; saturated fat 3.4g; mono fat 1.8g; poly fat 0.3g; protein 4.3g; carbohydrates 30.1g; fiber 0.8g; cholesterol 41mg; iron 1.5mg; sodium 265mg; calcium 72mg.
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