Cornmeal Scones
Delightfully rustic and irresistibly tender, these Cornmeal Scones are a unique twist on a classic baked treat. Made with a perfect blend of all-purpose flour and yellow cornmeal, these scones boast a subtle, golden-crisp texture that pairs beautifully with their buttery richness. A touch of vanilla and a sprinkling of coarse sugar elevate their flavor profile, while the buttermilk ensures a moist, flaky crumb. Quick and easy to prepare in just over 30 minutes, these scones are perfect for breakfast, brunch, or an afternoon snack. Serve them warm, paired with butter, honey, or your favorite jam, for a comforting bite that's as versatile as it is delicious. Whether you're a scone aficionado or looking to try something new, these cornmeal scones are sure to impress.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.5 cup yellow cornmeal
- 3 tablespoons granulated sugar
- 1 tablespoon baking powder
- 0.5 teaspoons salt
- 6 tablespoons unsalted butter, cold and cubed
- 0.75 cup buttermilk
- 1 teaspoon vanilla extract
- 1 piece egg, beaten (for egg wash)
- 2 teaspoons coarse sugar (optional, for sprinkling)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large bowl, combine the all-purpose flour, cornmeal, sugar, baking powder, and salt. Mix well to evenly distribute the dry ingredients.
Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingertips to cut the butter into the flour mixture until it resembles coarse crumbs.
In a separate small bowl, whisk together the buttermilk and vanilla extract.
Pour the buttermilk mixture into the dry ingredients. Use a spatula or your hands to gently mix until the dough just comes together. Be careful not to overmix; the dough should be slightly sticky.
Turn the dough out onto a lightly floured surface. Gently pat or roll the dough into a circle about 3/4 inch thick.
Using a knife or bench scraper, cut the dough into 8 even wedges (like a pie) and transfer them to the prepared baking sheet, spacing them about 2 inches apart.
Brush the tops of the scones with the beaten egg to give them a golden finish. If desired, sprinkle some coarse sugar over the tops for added sweetness and texture.
Bake the scones in the preheated oven for 16-18 minutes, or until the tops are golden and the edges are firm.
Remove the scones from the oven and let them cool slightly on a wire rack. Serve warm or at room temperature with your favorite toppings, such as butter, honey, or jam.
Nutrition Facts
Calories |
1930 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.7 g | 109% | |
| Saturated Fat | 49.5 g | 248% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 392 mg | 131% | |
| Sodium | 2811 mg | 122% | |
| Total Carbohydrate | 259.1 g | 94% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 56.5 g | ||
| Protein | 36.9 g | 74% | |
| Vitamin D | 4.5 mcg | 22% | |
| Calcium | 283 mg | 22% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 642 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
