|Nutritional Guidelines (per serving)|
|Servings: 6 Servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 19g||24%|
|Saturated Fat 8g||42%|
|Total Carbohydrate 35g||13%|
|Dietary Fiber 3g||11%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Make these delicious scones for tea or make them for a brunch or breakfast treat. These aren't overly sweet, but feel free to add an extra tablespoon of sugar if you want a sweeter scone.
- 1 cup all-purpose flour
- 1/2 cup stone ground cornmeal
- 1/3 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 6 tablespoons cold butter
- 3/4 cup dried cranberries
- 1/3 cup chopped pecans
- 2 to 3 teaspoons finely grated orange zest
- 1/2 cup buttermilk
- 1 tablespoon orange juice
- 2 teaspoons granulated sugar
Heat oven to 400 F. Lightly grease and flour a scone pan or baking sheet.
In a food processor or large bowl, combine the flour, cornmeal, 1/3 cup sugar, baking powder, soda, and salt. If using the food processor, pulse a few times to combine.
Cut butter into pieces and add to the dry ingredients. Pulse until the mixture is like a coarse meal. Alternatively, this can be done by cutting the butter into the dry ingredients with a pastry blender.
If using the processor, transfer the meal-like mixture to a large bowl. Stir in dried cranberries, chopped pecans, and orange zest. With a fork, mix in buttermilk just until dry ingredients are moistened.
With floured fingers, pat the dough into a greased and floured six-wedge scone pan or pat into a round on a lightly floured surface and cut into six even wedges; place on a greased baking sheet.
With fingers or a pastry brush, brush with orange juice just to moisten tops. Sprinkle with sugar.
Bake for about 15 minutes or until golden brown.
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