When I saw this recipe for Cornmeal Scones from Food.com I thought they would be great to serve with soup and chili. This savory scone is somewhere between a biscuit and cornbread, crispy on the outside and soft and buttery on the inside. Their golden color is highlighted by a slight crunch of cornmeal in every bite. Bake them in your 10 inch oven for 20 minutes with 10 coals in a ring around the bottom and completely cover the lid with 22-24 coals. You need to blitz them in a hot oven, give them a quick peek after 15 minutes to make sure they are browning evenly. These might also be good with chopped green chilies added to the dough or maybe a handful of shredded cheddar cheese. The original recipe calls for 3/4 cup of buttermilk, I thought the dough was a little on the dry side so I added a bit more. Serve them with honey or your favorite hot pepper jelly but be sure to try these unique, tasty scones.
Cornmeal Scones
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 (1 stick) cold butter, cut into small pieces
3/4 to 1 cup buttermilk
2 Tblsp melted butter
Lightly oil or spray 10 inch dutch oven.
Mix flour, cornmeal, baking powder, baking soda and salt in medium bowl.
Cut in butter using pastry blender or 2 knives or until mixture looks like fine crumbs.
Stir in buttermilk; mix until dough leaves sides of bowl and forms a ball.
Roll batter into biscuit sized balls and place in dutch oven
Brush with melted butter.
Bake for 20 minutes at 400 degrees or until scones are lightly brown and crispy on top.
Serve hot, makes 11-12 small scones.
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Brushed with melted butter and ready for a hot oven  |
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