Side Dish

CRISP CORNMEAL SCONES is for Side Dish.

CRISP CORNMEAL SCONES takes 15 minutes to prepare.

CRISP CORNMEAL SCONES takes 12 minutes to cook.

CRISP CORNMEAL SCONES makes 20 servings.

The ingredients for CRISP CORNMEAL SCONES are:

2 cups all-purpose flour
1 cup yellow cornmeal
2 Tbsp. granulated sugar
1-1/2 tsp. baking powder
1/2 tsp. salt
1/2 cup cold butter, coarsely shredded (see tip below) or cubed
1 cup low-fat buttermilk
Buttermilk
Coarse sugar

Here is how you make CRISP CORNMEAL SCONES:

Preheat oven to 425 degrees F. In large bowl whisk together flour, cornmeal. Add shredded butter to flour mixture; toss to distribute. (Or cut cubed butter into flour mixture with pastry blender until it resembles coarse crumbs). Make well in center of flour-butter mixture. Add 1 cup buttermilk; stir with spoon until moistened. Do not overmix. (If dough appears dry, add 1 to 2 tablespoons additional buttermilk.) Turn dough out onto floured surface. Gently knead by lifting and folding dough, 4 or 5 times, giving a quarter turn after each knead. Roll into 8-inch square, 3/4 inch thick. Cut into 1-1/2- to 2-inch squares. Place squares 1 inch apart on ungreased baking sheet. Brush with buttermilk; sprinkle coarse sugar. Bake 12 to 15 minutes or until lightly browned; cool scones on a rack. Serve warm. Makes 16 to 25 scones. Shredding Butter: Freeze butter for 15 minutes. Using a grater, coarsely shred the cold butter. Toss into flour mixture or refrigerate, loosely covered, until needed. Number of Servings: 20Recipe submitted by SparkPeople user SEUBEE.

The nutritional information for CRISP CORNMEAL SCONES is:

• Servings Per Recipe: 20
• Amount Per Serving
• Calories: 118.2

• Total Fat: 5.1 g
• Cholesterol: 12.7 mg
• Sodium: 142.6 mg
• Total Carbs: 16.2 g
• Dietary Fiber: 0.8 g
• Protein: 2.2 g