Mimis Cornmeal Scones Recipes

MIMI'S CORNMEAL SCONES

Steps:

• Mix first 5 ingredients in a medium bowl.
• Cut in the butter using pastry blended till it looks like fine crumbs.
• Stir in buttermilk so dough leaves sides of bowl and forms a ball.
• Turn dough onto lightly floured surface and knead lightly about 10 times.
• Pat or roll into a 7-inch circle on ungreased cookie sheet that has been sprinkled with cornmeal.
• Score into 8 wedges, cutting down halfway to the bottom.
• Bake in 400 degree oven for 20-25 minutes or till light brown.
• Immediately remove from sheet and carefully separate wedges.
• Serve warm.
• 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.

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.

CORNMEAL SCONES

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

Steps:

• Preheat oven to 425°.
• Place the first 7 ingredients in a food processor.
• Add 3/4 cup butter; pulse 3-4 times or until mixture resembles coarse meal.
• Place flour mixture in a large bowl; stir in cheese.
• Wish together egg and buttermilk until blended.
• Make a well in the center of dry ingredients; add egg mixture, stirring just until dry ingredients are moistened.
• Turn dough out onto a floured surface; knead lightly 3-4 times.
• Put dough into a 10 x 7 inch rectangle.
• Cut into 15 squares.
• Place squares on a parchment paper-lined baking sheet.
• Brush tops with melted unsalted butter, and sprinkle with sea salt.
• Bake for 20 minutes or until golden.

CORNMEAL 'DROPPED' SCONES

Steps:

• In a medium bowl, combine dry ingredients. In a separate bowl, beat egg and buttermilk. Add liquid ingredients to dry ingredients and blend until just combined. Do not overmix. May be prepared up to 1 hour in advance to this point.
• Grease a skillet or griddle as you would for pancakes. Heat over medium-high heat. Drop in batter by scant tablespoons and cook about 1 minute each side, or until puffy and golden brown. Drain briefly on paper towels and serve hot.

CORNMEAL CHERRY SCONES

Steps:

• Preheat oven to 425 F; line 2 baking sheets with parchment paper and set aside.
• Sift the flour, baking soda and baking powder together into a large bowl; add the salt, 2/3 cup sugar and cornmeal and stir until combined.
• Add the butter to the flour mixture and cut in with a pastry cutter until the mixture resembles small peas; mix in the dried cherries.
• Make a well in the center and add the buttermilk; mix briefly, just until the ingredients come together; let batter rest for 5 minutes (it will be stiff and slightly sticky).
• Gently shape the dough into balls about 2 1/4 inches in diameter and place them on prepared pans about 2 inches apart; sprinkle with the remaining 2 tablespoons sugar.
• Place the scones on the middle rack of the oven and immediately turn the oven temperature down to 375°F.
• Bake for 20 to 25 minutes or until the scones are golden.
• Cool on a wire rack.