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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  • prep time 15 min
  • total time 45 min
  • ingredients 9
  • servings 8
 

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

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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.
  • 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.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Scone
Calories
170
(
Calories from Fat
60),
% Daily Value
Total Fat
7g
7%
(Saturated Fat
2g,
2%
),
Cholesterol
3mg
3%;
Sodium
490mg
490%;
Total Carbohydrate
22g
22%
(Dietary Fiber
1g
1%
  Sugars
1g
1%
),
Protein
5g
5%
;
% Daily Value*:
Vitamin A
6%;
Vitamin C
0%;
Calcium
15%;
Iron
8%;
Exchanges:
1 1/2 Starch; 1 1/2 Other Carbohydrate; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.