Flaky cheddar scones: Great with soups

Winter cold snaps call for hearty soups and stews, and what better to accompany a warm bowl of goodness than a fresh-from-the-oven, savoury scone? Easy to make, our flaky cornmeal-cheddar scones pair just as well with lunchtime split pea soup as they do with eggs for brunch – and they’re a delicious replacement for the English muffin in Eggs Benedict. The cornmeal adds a nice crunch to the scone, which is peppered with green onion, ham and sharp cheddar cheese, and the best part is you can make these ahead of time; simply prepare and then freeze (unbaked) for up to a month. So you may want to double up on the recipe and pop a few in the freezer for another meal…in our experience, these scones don’t last long!

Step 1:

Preheat your oven to 400˚F and spray a baking sheet lightly with oil (or use parchment paper). Add ¾ cup of buttermilk in a medium bowl and stir in ¼ cup of cornmeal. If you don’t have buttermilk on hand, don’t worry: stir 1 tbsp of vinegar or lemon juice into 1 cup of milk, and let sit until it begins to curdle, about 10 minutes.

Step 2:

Using a fork, stir flour, baking powder, sugar, and salt in a large bowl. Then work the cold butter into the flour mixture until crumbs form (you can use your fingers, a fork, or a pastry blender for this step). Stir in the grated cheese, cubed ham, and chopped green onions.

Step 3:

Whisk an egg into the buttermilk and cornmeal and then pour into the flour mixture. With a wooden spoon, stir the two until just combined, and gently gather the dough into a ball. Slice into two equal-sized portions.

Step 4:

Sprinkle remaining cornmeal on a cutting board and gently pat one of the dough balls into a 6-inch circle. Cut the dough into 6 wedges, and then repeat with the second ball for a total of 12 scones.

Step 5:

Place the wedges on your prepared baking sheet (leave an inch between each) and lightly brush with the remaining buttermilk. Bake in centre of oven until golden brown, about 14-16 minutes.

 Try this recipe: Flaky cornmeal-cheddar scones

Ingredients

• 3/4 cup (175 mL) buttermilk plus 1 tbsp (15 mL) for brushing

• 1/4 cup (50 mL) cornmeal plus 2 tbsp (30 mL) for dusting

• 13/4 cups (425 mL) all-purpose flour

• 1 tbsp (15 mL) each baking powder and granulated sugar

• 3/4 tsp (4 mL) salt

• 1/4 cup (50 mL) cold butter, cut into cubes

• 1 cup (250 mL) grated old cheddar

• 1/2 cup (125 mL) diced ham

• 2 green onions, sliced

• 1 egg