Flaky cornmeal-cheddar scones

37

PREP TIME

20 min

Makes

12 scones

* PLUS Baking Time: 14 minutes
Flaky cornmeal-cheddar scones

James Tse

The bottoms of these scones are coated with cornmeal before baking, giving them a pleasant crunch. They make a great base for eggs Benedict.


Ingredients

  • 3/4 cup buttermilk , plus 1 tbsp for brushing
  • 1/4 cup cornmeal , plus 2 tbsp for dusting
  • 1 3/4 cups all-purpose flour
  • 1 tbsp granulated sugar
  • 1 tbsp baking powder
  • 3/4 tsp salt
  • 1/4 cup cold butter , cut into cubes
  • 1 cup grated old cheddar
  • 1/2 cup diced ham
  • 2 green onions , sliced
  • 1 egg

Instructions

  • Preheat oven to 400F (200C). Lightly spray or coat a rimmed baking sheet with oil. In a medium bowl, add ¾ cup (175 mL) buttermilk and ¼ cup (50 mL) cornmeal and stir to combine.
  • In a large bowl, using a fork, stir flour with baking powder, sugar and salt until evenly mixed. Then, using your fingers, a fork or a pastry blender, work in butter until flour mixture is crumbly. Stir in cheese, ham and onions.
  • Whisk egg into buttermilk mixture. Then pour into flour mixture. Using a wooden spoon, stir until just combined. Gently gather into a ball. Then slice into 2 equal-sized portions.
  • Sprinkle remaining 2 tbsp (30 mL) cornmeal on a cutting board. Place 1 portion of dough on top and gently pat into a 6-in. (15-cm) circle. Cut into 6 wedges. Repeat with remaining dough, pressing into remaining cornmeal on counter before cutting.
  • Place wedges on baking sheet at least 1 in. (2.5 cm) apart. Lightly brush with remaining 1 tbsp (15 mL) buttermilk. Bake in centre of oven until lightly golden, 14 to 16 min.

Nutrition (per serving)

  • Calories
  • 182,
  • Protein
  • 7 g,
  • Carbohydrates
  • 20 g,
  • Fat
  • 8 g,
  • Fibre
  • 1 g,
  • Sodium
  • 389 mg.

Make ahead

Prepare scones up to step 4, then place scone wedges on a baking sheet. Freeze, uncovered, until firm, then place in a freezer bag and keep, frozen, up to 1 month. To bake, remove scones to a baking sheet. Defrost, uncovered, about 1½ hours. Continue with step 5.

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