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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 8 |
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These scones are perfect with chili and lots of butter-OR pour chili over scones. Ingredients:
2 cups all-purpose flour |
1/3 cup cornmeal |
1 teaspoon baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1/2 cup cold butter or 1/2 cup cold margarine, cut in 8 pieces |
3/4 cup buttermilk |
Directions:
1. Heat oven to 400°F.
2. Mix flour, cornmeal, baking powder, baking soda and salt in medium bowl.
3. Cut in butter using pastry blender or 2 knives, until mixture looks like fine crumbs.
4. Stir in buttermilk so dough leaves sides of bowl and forms a ball.
5. Turn dough onto lightly floured surface.
6. Knead lightly 10 times.
7. Pat or roll into 7 inch circle on ungreased cookie sheet that has been sprinkled with cornmeal.
8. Score top into 8 wedges, cutting down halfway to the bottom.
9. Bake 20 to 25 minutes or until light brown.
10. Immediately remove from cookie sheet, carefully separate wedges.
11. Serve warm.
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