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.

Ratings & Reviews

EllenDeller's Review

November 14, 2011
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.

JasonM's Review

December 10, 2008
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.

falljunelaker's Review

November 28, 2008
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.

AubreyAnn's Review

November 07, 2008
These were super yummy. I served them with chili instead of cornbread, and they were a hit.