Williamsburg Peppered Cornmeal Scones
Delight in the rustic charm of Williamsburg Peppered Cornmeal Scones—a savory twist on a classic bake that perfectly balances buttery richness with a bold, peppery kick. Featuring a hearty blend of fine yellow cornmeal and all-purpose flour, these scones deliver a slightly crisp texture that contrasts beautifully with their tender crumb. Freshly ground black pepper infuses each bite with mild heat, while the optional sprinkle of grated Parmesan adds an irresistible savory touch. Ready in just 35 minutes with minimal effort, these golden scones are ideal for brunch, teatime, or as a unique side dish to soups and salads. Serve them warm or at room temperature for a comforting treat that’s as versatile as it is flavorful. Perfect for fans of savory baked goods, these scones offer a delightful way to showcase the simple joys of home baking.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1 cup Fine yellow cornmeal
- 2 tablespoons Granulated sugar
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Kosher salt
- 1 teaspoons Freshly ground black pepper
- 0.5 cup Unsalted butter, cold and cubed
- 0.75 cup Heavy cream
- 1 unit Large egg
- 0.25 cup Grated Parmesan cheese (optional for topping)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, cornmeal, granulated sugar, baking powder, kosher salt, and freshly ground black pepper until evenly combined.
Add the cold, cubed butter into the dry ingredients. Using a pastry cutter or your fingertips, work the butter into the flour mixture until it resembles coarse crumbs.
In a separate small bowl, whisk together the heavy cream and egg. Reserve about 1 tablespoon of the mixture to brush on the tops of the scones later.
Pour the remaining cream and egg mixture into the flour mixture. Use a wooden spoon or spatula to gently combine until a dough forms. Be careful not to overmix.
Turn the dough onto a lightly floured surface. Pat it into a circle about 1 inch thick and 8 inches in diameter.
Using a sharp knife or a bench scraper, cut the dough into 8 wedges. Transfer the wedges to the prepared baking sheet, spacing them about 2 inches apart.
Brush the tops of the scones with the reserved egg and cream mixture. If desired, sprinkle with grated Parmesan cheese for added flavor.
Bake in the preheated oven for 18-20 minutes, or until the scones are golden brown and firm to the touch.
Remove from the oven and allow to cool slightly on the baking sheet before transferring to a wire rack. Serve warm or at room temperature.
Nutrition Facts
Calories |
2980 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 184.0 g | 236% | |
| Saturated Fat | 109.9 g | 550% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 660 mg | 220% | |
| Sodium | 2032 mg | 88% | |
| Total Carbohydrate | 265.1 g | 96% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 26.6 g | ||
| Protein | 57.4 g | 115% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 751 mg | 58% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 521 mg | 11% | |
*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.
