Flaky Cornmeal-Cheddar Scones
84
- Prep Time20 min
- Total Time20 min
- Makes12 scones
The bottoms of these scones are coated with cornmeal before baking, giving them a pleasant crunch. They make a great base for eggs Benedict.
Ingredients
3/4 cup buttermilk, plus 1 tbsp for brushing
1/4 cup cornmeal, plus 2 tbsp for dusting
1 3/4 cups all-purpose flour
1 tbsp granulated sugar
1 tbsp baking powder
3/4 tsp salt
1/4 cup cold butter, cut into cubes
1 cup grated old cheddar
1/2 cup diced ham
2 green onions, sliced
1 egg
Instructions
Preheat oven to 400F (200C). Lightly spray or coat a rimmed baking sheet with oil. In a medium bowl, add ¾ cup (175 mL) buttermilk and ¼ cup (50 mL) cornmeal and stir to combine.
In a large bowl, using a fork, stir flour with baking powder, sugar and salt until evenly mixed. Then, using your fingers, a fork or a pastry blender, work in butter until flour mixture is crumbly. Stir in cheese, ham and onions.
Whisk egg into buttermilk mixture. Then pour into flour mixture. Using a wooden spoon, stir until just combined. Gently gather into a ball. Then slice into 2 equal-sized portions.
Sprinkle remaining 2 tbsp (30 mL) cornmeal on a cutting board. Place 1 portion of dough on top and gently pat into a 6-in. (15-cm) circle. Cut into 6 wedges. Repeat with remaining dough, pressing into remaining cornmeal on counter before cutting.
Place wedges on baking sheet at least 1 in. (2.5 cm) apart. Lightly brush with remaining 1 tbsp (15 mL) buttermilk. Bake in centre of oven until lightly golden, 14 to 16 min.
Nutrition (per serving)
Calories 182, Protein 7g, Carbohydrates 20g, Fat 8g, Fibre 1g, Sodium 389mg.
Make ahead
Prepare scones up to step 4, then place scone wedges on a baking sheet. Freeze, uncovered, until firm, then place in a freezer bag and keep, frozen, up to 1 month. To bake, remove scones to a baking sheet. Defrost, uncovered, about 1½ hours. Continue with step 5.
