Winter cold snaps call for hearty soups and stews, and what better to accompany a warm bowl of goodness than a fresh-from-the-oven, savoury scone? Easy to make, our flaky cornmeal-cheddar scones pair just as well with lunchtime split pea soup as they do with eggs for brunch – and they’re a delicious replacement for the English muffin in Eggs Benedict. The cornmeal adds a nice crunch to the scone, which is peppered with green onion, ham and sharp cheddar cheese, and the best part is you can make these ahead of time; simply prepare and then freeze (unbaked) for up to a month. So you may want to double up on the recipe and pop a few in the freezer for another meal…in our experience, these scones don’t last long!
Preheat your oven to 400˚F and spray a baking sheet lightly with oil (or use parchment paper). Add ¾ cup of buttermilk in a medium bowl and stir in ¼ cup of cornmeal. If you don’t have buttermilk on hand, don’t worry: stir 1 tbsp of vinegar or lemon juice into 1 cup of milk, and let sit until it begins to curdle, about 10 minutes.
Using a fork, stir flour, baking powder, sugar, and salt in a large bowl. Then work the cold butter into the flour mixture until crumbs form (you can use your fingers, a fork, or a pastry blender for this step). Stir in the grated cheese, cubed ham, and chopped green onions.
Whisk an egg into the buttermilk and cornmeal and then pour into the flour mixture. With a wooden spoon, stir the two until just combined, and gently gather the dough into a ball. Slice into two equal-sized portions.
Sprinkle remaining cornmeal on a cutting board and gently pat one of the dough balls into a 6-inch circle. Cut the dough into 6 wedges, and then repeat with the second ball for a total of 12 scones.
Place the wedges on your prepared baking sheet (leave an inch between each) and lightly brush with the remaining buttermilk. Bake in centre of oven until golden brown, about 14-16 minutes.
Try this recipe: Flaky cornmeal-cheddar scones
- 3/4 cup (175 mL) buttermilk plus 1 tbsp (15 mL) for brushing
- 1/4 cup (50 mL) cornmeal plus 2 tbsp (30 mL) for dusting
- 13/4 cups (425 mL) all-purpose flour
- 1 tbsp (15 mL) each baking powder and granulated sugar
- 3/4 tsp (4 mL) salt
- 1/4 cup (50 mL) cold butter, cut into cubes
- 1 cup (250 mL) grated old cheddar
- 1/2 cup (125 mL) diced ham
- 2 green onions, sliced
- 1 egg