Total Time
Prep 15 mins
Cook 25 mins

These scones are perfect with chili and lots of butter--OR pour chili over scones.

Ingredients Nutrition


  1. Heat oven to 400°F.
  2. Mix flour, cornmeal, baking powder, baking soda and salt in medium bowl.
  3. Cut in butter using pastry blender or 2 knives, until mixture looks like fine crumbs.
  4. Stir in buttermilk so dough leaves sides of bowl and forms a ball.
  5. Turn dough onto lightly floured surface.
  6. Knead lightly 10 times.
  7. Pat or roll into 7 inch circle on ungreased cookie sheet that has been sprinkled with cornmeal.
  8. Score top into 8 wedges, cutting down halfway to the bottom.
  9. Bake 20 to 25 minutes or until light brown.
  10. Immediately remove from cookie sheet, carefully separate wedges.
  11. Serve warm.
Most Helpful

5 5

These are perfect..light, tender & had a nice crunch to the outside due to the cornmeal. Love scones & these will be a regular at meal time. Really a pleasant change from rolls & biscuits

5 5

Light, delicious and melt-in-the-mouth. had these last night with chilli beans. This will be a much used recipe.

5 5

I gotta agree with Sueie and Iron Bloomers- love the crunchy exterior and the moist delicate crumb. Served this with Muligatawney soup and the family raved. Then I took 'em in a new direction adiing 2t. of lemon zest and 3T. of sugar to the mix. I then served them with Harvest Pumpkin Butter (#71837) at a buffet I catered. They were a hit! Next time I'm gonna try these with lime zest and jalapeno and serve with chili as suggested. Thanks for such a versatile recipe.