Cornmeal Sage Scones

Looking for a quick to bake bread idea? Then serve these cornmeal scones ready in 45 minutes – a perfect accompaniment for your meals.

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Servings 8

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ingredients 9
Prep Time 15 min
Total Time 45 min

Ingredients

1 1/4: cups All Purpose Flour

1/2: cup yellow cornmeal

1/4: cup grated Parmesan cheese

2: teaspoons baking powder

1/2: teaspoon baking soda

1/2: teaspoon salt

3/4: teaspoon dried sage leaves, crumbled

1/4: cup margarine or butter

3/4: cup buttermilk

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Directions

1 Heat oven to 425°F. Spray cookie sheet with nonstick cooking spray. Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, cornmeal, cheese, baking powder, baking soda, salt and sage; mix well.
2 Using pastry blender or fork, cut in margarine until mixture resembles coarse crumbs. Add buttermilk; stir just until dry ingredients are moistened.
3 On lightly floured surface, gently knead dough 10 times. Place on sprayed cookie sheet; roll or pat dough into 6 1/2-inch circle. Cut into 8 wedges; do not separate.
4 Bake at 425°F. for 20 to 25 minutes or until light golden brown. Cool 5 minutes. Cut into wedges. Serve warm.

EXPERT TIPS

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Expert Tips

Scones, a soft dough quick bread similar to biscuits, originated in Scotland. Traditionally they were served for tea, but now are often served as a bread accompaniment for meals.

To substitute for buttermilk, add 2 teaspoons vinegar or lemon juice plus enough milk to make 3/4 cup.

Before baking the scones, brush them with 1/2 teaspoon buttermilk and sprinkle them with 1 teaspoon grated Parmesan cheese.