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

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

Iron Bloomers March 29, 2002

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

Sueie March 13, 2003

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.

BothFex November 05, 2003

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