We support you, just not your browser.
Your browser hasn't been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox or Safari.
Save and Share
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X

Cornmeal Sage Scones

(0)
  0 reviews
  • 15 min prep time
  • 45 min total time
  • 9 ingredients
  • 8 servings
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X

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

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

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

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Scone
Calories
170
Calories from Fat
60
% Daily Value
Total Fat
7g
11%
Saturated Fat
2g
10%
Cholesterol
3mg
1%
Sodium
490mg
20%
Total Carbohydrate
22g
7%
Dietary Fiber
1g
4%
Sugars
1g
1%
Protein
5g
5%
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
0%
0%
Calcium
15%
15%
Iron
8%
8%
Exchanges:
1 1/2 Starch; 1 1/2 Other Carbohydrate; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

© 2015 ®/TM General Mills All Rights Reserved