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Prep Time: 30 Minutes Cook Time: 18 Minutes |
Ready In: 48 Minutes Servings: 2 |
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Ingredients:
1 1/2 cups all-purpose flour |
3/4 cup yellow cornmeal |
1/4 cup firmly packed light brown sugar |
2 teaspoons baking powder |
1/4 teaspoon salt |
1/3 cup unsalted butter, chilled |
1/2 cup milk |
1 large egg |
1/2 teaspoon vanilla extract |
1 egg (mixed with 1 teaspoon water, for glaze) |
Directions:
1. Preheat oven to 375°; lightly butter a 9-inch-diameter circle in the center of a baking sheet.
2. In a big bowl, stir the flour, cornmeal, brown sugar, baking powder, and salt.
3. Cut the butter into 1/2 –inch cubes; distribute them over the flour mixture; using a pastry blender, cut in the butter until the mixture resembles coarse crumbs.
4. In another bowl, stir the milk, egg, and vanilla together; add milk mixture to the flour mixture; stir to combine.
5. With lightly floured hands, pat the dough into an 8-inch diameter circle in the center of the prepared baking sheet.
6. Brush the egg mixture over the top of the dough.
7. With a serrated knife, cut into 8 wedges.
8. Bake for 15-18 minutes, or until the top is lightly browned and a pick comes out clean.
9. Remove the baking sheet to a wire rack; cool for 5 minutes.
10. Using a spatula, transfer the scones to the wire rack to cool; recut wedges, if needed.
11. Serve warm, or cool completely and store in an airtight container.
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