Prep 20 mins
Cook 35 mins
These sounded like a wonderful accompaniment for a heavy winter stew. I found them on the Good Housekeeping website.
- 2 1⁄4 cups all-purpose flour
- 1⁄2 cup yellow cornmeal
- 1 tablespoon sugar
- 2 teaspoons baking powder
- 1 1⁄4 teaspoons fresh coarse ground black pepper
- 1 teaspoon salt
- 1⁄2 teaspoon baking soda
- 6 tablespoons cold margarine (3/4 stick) or 6 tablespoons butter (3/4 stick)
- 3⁄4 cup milk
- 1 large egg
- Preheat oven to 425 degrees F. In large bowl, combine flour, cornmeal, sugar, baking powder, black pepper, salt, and baking soda. With pastry blender or two knives used scissor-fashion, cut in margarine or butter until mixture resembles coarse crumbs.
- In cup, mix milk and egg; stir egg mixture into flour mixture just until ingredients are blended.
- Turn dough onto lightly floured surface. Divide dough in half. With floured hands, pat each half into a 5 1/2-inch round. Cut each round into 6 wedges. With pancake turner, transfer wedges to ungreased large cookie sheet.
- Bake scones 15 minutes or until lightly browned. Serve scones warm. Or, cool on wire rack; reheat if desired.
As written these are as reviewed by someone else, just a little bit dry. If you substitute buttermilk for milk you will find a big difference - hope this works for others.
These scones tasted good, but were a bit on the dry and crumbly side. I served them with honey butter alongside split pea soup. The honey butter made them very delicious, but I probably wouldn't have liked them as much without it...too dry.