CORNMEAL SCONES
Make and share this Cornmeal Scones recipe from Food.com.
Provided by Derf2440
Categories Scones
Time 40m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 400°F.
- Mix flour, cornmeal, baking powder, baking soda and salt in medium bowl.
- Cut in butter using pastry blender or 2 knives, until mixture looks like fine crumbs.
- Stir in buttermilk so dough leaves sides of bowl and forms a ball.
- Turn dough onto lightly floured surface.
- Knead lightly 10 times.
- Pat or roll into 7 inch circle on ungreased cookie sheet that has been sprinkled with cornmeal.
- Score top into 8 wedges, cutting down halfway to the bottom.
- Bake 20 to 25 minutes or until light brown.
- Immediately remove from cookie sheet, carefully separate wedges.
- Serve warm.
CORNMEAL CHEDDAR SCONES
Enjoy these warm cornmeal and cheese scones - baked to perfection.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 40m
Yield 15
Number Of Ingredients 13
Steps:
- Heat oven to 425°F. Line cookie sheet with cooking parchment paper.
- In food processor, place flour, cornmeal, sugar, baking powder, baking soda, salt and red pepper. Add 3/4 cup butter. Cover; process with on-and-off pulses 3 or 4 times or until mixture looks like coarse meal. Place mixture in large bowl; stir in cheese. In small bowl, beat egg and buttermilk with whisk until blended. Add egg mixture to dry ingredients, stirring just until moistened.
- On floured surface, knead dough lightly 3 or 4 times. Pat dough into 10x7-inch rectangle. Cut dough into 15 squares. Place squares on cookie sheet. Brush tops with melted butter; sprinkle with sea salt.
- Bake 20 minutes or until golden. Serve warm.
Nutrition Facts : Calories 206, Carbohydrate 18 g, Fat 2 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 426 mg
CHERRY CREAM SCONES
Serve these for breakfast or a brunch. They're also a great after-school snack. They freeze well besides-simply thaw, warm and serve when you need them. We live in a cherry-producing region-and every guest expects to find some on our table! My husband and I have three children...20,11 and 9.
Provided by Taste of Home
Time 40m
Yield 12 scones.
Number Of Ingredients 13
Steps:
- Soak cherries in water for 10 minutes. Drain and set aside. In a large bowl, combine flour, sugar, baking powder, salt and cream of tartar. With a pastry blender, cut in the butter. Set aside. , Preheat oven to 400°. In a small bowl, combine egg yolk, sour cream, cream and extract. Add to flour mixture; stir until a soft dough forms. Turn out onto a lightly floured surface; knead gently six to eight times. Knead in cherries. , Divide dough in half and shape into balls. Roll each ball into a 6-in. circle. Cut into six wedges. Repeat with remaining ball. Place on lightly greased baking sheet. Beat the egg white until foamy; brush tops of scones and sprinkle with sugar. , Bake 15-20 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 268 calories, Fat 12g fat (7g saturated fat), Cholesterol 52mg cholesterol, Sodium 294mg sodium, Carbohydrate 34g carbohydrate (10g sugars, Fiber 1g fiber), Protein 5g protein.
DRIED CHERRY SCONES
Provided by Food Network
Time 48m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat oven: 325 degrees F.
- Combine flour, sugar, baking powder and salt. Cut in butter with pastry blender. Combine wet ingredients and mix into dry just until moistened. Add cherries. Mixture will be very sticky. Turn onto floured surface and knead 4 to 5 times with floured hands. Pat out to 1/2-inch thick and cut circles. Brush tops with egg wash. Sprinkle tops with sugar and sliced almonds. Place on greased baking sheet. Bake for 15 to 18 minutes.
CHEESE BOARD CORN CHERRY SCONES
This is one of many scone recipes in "The Cheese Board Collective Works,", and one of the best scones I've ever had. The golden nuggets have a slight cornmeal crunch and are studded with plump cherries. Cheese Board baker Carrie Blake says that while you can use a mixer, it's better to mix the dough by hand.
Provided by hannahactually
Categories Scones
Time 55m
Yield 15-20 scones, 15-20 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 425°. Adjust rack in center of oven. Line 1 or 2 baking sheets with parchment paper or a baking mat.
- Sift together flour, baking soda and baking powder into a large bowl.
- Add salt, 2/3 cup sugar, and the cornmeal. Stir with a wooden spoon until combined.
- Add butter and cut in with a pastry cutter until it is the size of small peas. Using the spoon, mix in cherries.
- Make a well in the center; add buttermilk. Mix briefly, until ingredients just come together; some loose flour should remain at bottom of bowl.
- Let the batter stand for 5 minutes.
- Gently shape the dough into balls about 2 1/4 inches in diameter (they should have a rough, rocky exterior) and place them on the prepared pans about 2 inches apart.
- Sprinkle the 1/4 cup sugar on top of the scones.
- Place the scones on the middle rack of the oven and immediately turn the temperature down to 375°.
- Bake 20-25 minutes, or until the scones are golden. Transfer the scones to a wire rack to cool.
ROYAL CHERRY SCONES
Royal cherry scones were on the breakfast table each and every morning while in New Zealand. I asked if I may have the recipe, and the chef said to just follow any scones recipe and add fresh cherries at the end of the recipe. This is my own recipe. I hope you enjoy my delicious homemade scones.
Provided by Prancalot
Categories 100+ Everyday Cooking Recipes
Time 35m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat the oven to 450 degrees F (230 degrees C). Place a baking sheet in the oven to warm.
- Rub 1/4 cup butter into flour in a bowl until mixture resembles fine bread crumbs. Stir in sugar. Stir cherries into flour mixture until evenly distributed; mix in wheat germ.
- Mix milk into dough and knead lightly until just smooth. Roll out on a lightly floured surface to approximately 3/4-inch thickness. Stamp out crescent shapes using a 2 1/2-inch fluted cutter, kneading, re-rolling, and cutting dough until it is all used up.
- Place scones on the preheated baking sheet; brush tops with 2 tablespoons milk.
- Bake in the preheated oven until golden, 10 to 12 minutes. Remove from the oven and let cool on a wire rack for 10 minutes. Serve immediately; split scones and spread with remaining butter.
Nutrition Facts : Calories 121.1 calories, Carbohydrate 10.3 g, Cholesterol 21.6 mg, Fat 8.2 g, Fiber 0.4 g, Protein 1.8 g, SaturatedFat 5.1 g, Sodium 140 mg, Sugar 2.3 g
CORNMEAL-CHERRY COOKIES
Cornmeal gives these not-too-sweet cookies a crumbly texture and golden color. Keep an extra log in the freezer -- you can slice off and bake as many cookies as you want. This recipe is easily doubled or tripled.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h45m
Yield Makes 32
Number Of Ingredients 10
Steps:
- In a medium bowl, whisk together flour, cornmeal, baking powder, and salt. With an electric mixer, cream butter and sugar until light and fluffy. Beat in vanilla, egg, and orange zest. With mixer on low, gradually add flour mixture; beat until just combined. Stir in cherries.
- Transfer dough to a lightly floured surface; pat into a log, 8 inches long and 2 inches wide. Wrap dough in parchment; form it into a rectangle by flattening the top and sides with your hands. Twist ends of parchment to seal. Refrigerate until firm, at least 1 hour.
- Preheat oven to 350 degrees. Line two baking sheets with parchment. Slice dough 1/4 inch thick, rotating log 1/4 turn after each slice. Place 1/2 inch apart on baking sheets. Bake, rotating sheets halfway through, until cookies are firm to the touch, 10 to 12 minutes. Cool cookies on a wire rack.
CHEDDAR CORNMEAL SCONES
Steps:
- Preheat the oven to 425°F. In a bowl whisk together the flour, the cornmeal, the baking powder, the sugar, the salt, and the cayenne, blend in the butter until the mixture resembles coarse meal, and stir in 3/4 cup of the Cheddar. In a small bowl stir together the egg yolk and the milk, add the mixture to the flour mixture, and stir the mixture with a fork until it just forms a soft dough. Turn the dough out onto a lightly floured surface, knead it gently 8 to 10 times, and pat it into a 6-inch round. Cut the round with a sharp knife into 6 equal wedges, arrange the scones about 2 inches apart on a lightly greased baking sheet, and brush the tops lightly with some of the egg white, beaten lightly. Sprinkle each scone with about 1 teaspoon of the remaining Cheddar and bake the scones in the middle of the oven for 15 to 17 minutes, or until they are golden and cooked through.
CHERRY SCONES WITH CINNAMON GLAZE
I was craving scones one day and had to use up my fresh cherries, and came up with this wonderful recipe! The shortening gives it the incredibly moist texture.
Provided by wifeyluvs2cook
Categories Bread Quick Bread Recipes Scone Recipes
Time 2h40m
Yield 16
Number Of Ingredients 13
Steps:
- Place butter-flavored shortening and regular shortening into a freezer until very cold, at least 2 hours before use. Place cherries into the freezer until very cold, at least 15 minutes before use.
- Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
- Combine flour, sugar, baking powder, cinnamon, and salt in a large bowl. Cut in cold butter-flavored shortening and regular shortening until flour mixture is combined.
- Whisk heavy cream and eggs together in a small bowl. Stir into flour mixture until combined. Fold cold cherries into dough.
- Roll dough out onto a lightly floured surface into a rectangle, about 1 1/2-inches thick. Cut in 1/2 lengthwise; cut out triangles from each 1/2. Place on the prepared baking sheet and place into the freezer to get cold, about 10 minutes.
- Bake in the preheated oven until lightly golden on edges, about 15 minutes.
- Remove scones from the oven and let cool about 5 minutes.
- Meanwhile, combine confectioners' sugar, milk, and cinnamon in a bowl. Lightly drizzle glaze over cooled scones.
Nutrition Facts : Calories 356.7 calories, Carbohydrate 43.1 g, Cholesterol 54 mg, Fat 18.9 g, Fiber 1.2 g, Protein 4.7 g, SaturatedFat 7.8 g, Sodium 407.9 mg, Sugar 17.5 g
OATMEAL AND DRIED-CHERRY BISCUIT SCONES
Try these oatmeal and dried-cherry biscuit scones for a tasty snack. For more delicious recipes featuring Quaker Oats, visit quakeroats.com.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 8 biscuits
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper; set aside.
- In a medium bowl, whisk together flour, oats, granulated sugar, baking powder, and salt. Using a pastry cutter or your fingers, cut butter into oat mixture until the mixture resembles a coarse meal; whisk in dried cherries. In another medium bowl, mix together egg, buttermilk, and vanilla and almond extracts until well combined. Add egg mixture to flour mixture; mix until well combined.
- Turn out dough onto a lightly floured work surface; roll out to a 1-inch-thick 8-by-6-inch rectangle. Cut biscuits into eight 2-by-3-inch rectangles using a sharp knife; transfer biscuits to prepared baking sheet. Brush biscuits with buttermilk and sprinkle with sanding sugar.
- Transfer biscuits to oven and bake until tops are lightly browned, 18 to 20 minutes. Transfer to a wire rack and let cool slightly before serving.
SWEET CORNMEAL CRANBERRY SCONES
Provided by Florence Fabricant
Categories breakfast, dessert, side dish
Time 35m
Yield about 16 scones
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees. Adjust rack to upper third of the oven.
- Mix the flour, cornmeal, baking powder, salt and sugar in a food processor, and process to blend. Add the butter and pulse until you have a uniformly crumbly mixture. Transfer it to a bowl. Lightly toss in the dried cranberries.
- Lightly stir in the egg and buttermilk, using a fork or your fingertips. The ingredients should be moistened just enough so they come together to form a ball of soft dough.
- Pat the dough on a lightly floured board to a thickness of half an inch. Cut it in two-and-a-half-inch rounds. Gently re-form any scraps and cut a few additional rounds.
- Put rounds on foil-covered baking sheets and bake until the biscuits are beginning to brown on top, about 15 minutes. Remove from the oven, allow to cool briefly, then serve, or cool completely and warm just before serving. If desired, serve with good preserves and creme fraiche.
Nutrition Facts : @context http, Calories 137, UnsaturatedFat 2 grams, Carbohydrate 18 grams, Fat 6 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 4 grams, Sodium 111 milligrams, Sugar 5 grams, TransFat 0 grams
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- Adjust the oven racks to the upper and lower thirds and pre-heat the oven to 350°F. Line 2 baking sheets with parchment paper or nonstick liners.
- Pulse together the flour, cornmeal, 1 tablespoon of sugar, baking powder, and salt in the work bowl of a food processor fitted with a steel blade.
- Cut the butter into small pieces and add it to the flour mixture. Pulse until the butter is cut into very tiny pieces, about 30 seconds. The texture should be sandy with very tiny lumps throughout. Add the dried cherries and pulse a few times to mix.
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