 |
Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 8 |
|
This is a savory scone. Serve them warm with butter and Hot Pepper Jelly or honey. They are good with chili, or any bean dish, or just by themselves with the jelly. Ingredients:
2 cups flour |
1/3 cup cornmeal |
1 teaspoon baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1/2 cup firm butter, cut into 8 pieces |
3/4 cup buttermilk (see note below) |
Directions:
1. Mix first 5 ingredients in a medium bowl.
2. Cut in the butter using pastry blended till it looks like fine crumbs.
3. Stir in buttermilk so dough leaves sides of bowl and forms a ball.
4. Turn dough onto lightly floured surface and knead lightly about 10 times.
5. Pat or roll into a 7-inch circle on ungreased cookie sheet that has been sprinkled with cornmeal.
6. Score into 8 wedges, cutting down halfway to the bottom.
7. Bake in 400 degree oven for 20-25 minutes or till light brown.
8. Immediately remove from sheet and carefully separate wedges.
9. Serve warm.
10. NOTE: If the dough is too dry, stir in an additional 1-2 tablespoons of buttermilk; sometimes I will add an extra tablespoon while mixing, but you try it for the first time.
|
|