Williamsburg Peppered Cornmeal Scones Recipes

ROASTED RED PEPPER CORNMEAL SCONES

Roasted Red Pepper Cornmeal Scones image

Make and share this Roasted Red Pepper Cornmeal Scones recipe from Food.com.

Provided by southern chef in lo

Categories Scones

Time 50m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

2 cups all-purpose flour
1/2 cup cornmeal
2 teaspoons of chopped fresh thyme or 1 teaspoon dried thyme
2 teaspoons baking powder
1/4 teaspoon cream of tartar
1/2 teaspoon salt
1 egg, beaten
1 teaspoon of packed brown sugar
1/2 cup of chopped roasted red pepper
1 cup buttermilk
1 egg white, beaten until frothy

Steps:

Heat the oven to 425°F Grease baking sheet.
In large bowl, stir together flour, cornmeal, thyme, baking powder cream of tarter, and salt.
In small bowl, beat together egg and brown sugar; stir in roasted red pepper. Make a well in the center of the flour mixture, add egg mixture and butter milk. With fork blend into flour mixture until soft dough forms (if dough is to stiff add additional buttermilk--if too sticky, add more flour).
Turn dough onto floured surface; gently form into 8-inch round.
Place on baking sheet; lightly score the top into 8 wedges. brush with egg white.
Bake at 425F for 5 minutes; reduce temperature to 375°F and bake an additional 30 to 35 minutes or until lightly browned and bottom sounds hollow when tapped. Cool for 15 minutes on a wire rack. For softer crust, wrap warm loaf in towel. Serve warm.

Nutrition Facts : Calories 169.7, Fat 1.5, SaturatedFat 0.5, Cholesterol 27.7, Sodium 407.2, Carbohydrate 32.5, Fiber 1.5, Sugar 2.2, Protein 6.2

CORNMEAL SCONES

Cornmeal Scones image

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

Ingredients

2 cups all-purpose flour
1/3 cup cornmeal
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup cold butter or 1/2 cup cold margarine, cut in 8 pieces
3/4 cup buttermilk

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.

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