Buckwheat Cornmeal Scones Recipes

Steps:

• Heat oven to 400°F.
• Mix flour, cornmeal, baking powder, baking soda and salt in medium bowl.
• Cut in butter using pastry blender or 2 knives, until mixture looks like fine crumbs.
• Stir in buttermilk so dough leaves sides of bowl and forms a ball.
• Turn dough onto lightly floured surface.
• Knead lightly 10 times.
• Pat or roll into 7 inch circle on ungreased cookie sheet that has been sprinkled with cornmeal.
• Score top into 8 wedges, cutting down halfway to the bottom.
• Bake 20 to 25 minutes or until light brown.
• Immediately remove from cookie sheet, carefully separate wedges.
• Serve warm.

Steps:

• Whisk the egg, milk, and cream together and set aside.
• Combine the flours, cornmeal, sugar, baking powder and salt.
• Add the butter, coarsely chopped. Work the butter into the flour mixture leaving some clumps slightly larger others.
• Slowly add the milk mixture until the dry mixture is just wet. The dough should be rough and sticky, but hold together in a ball when lightly kneaded. If it is too wet, add a bit more all purpose flour.
• Turn the dough out onto a lightly floured surface and shape it so it is about 3/4 inch thick. Cut the dough into equal sized pieces and form the scones.
• Place on a parchment lined baking sheet, and refrigerate until ready to bake.
• Preheat the oven to 425F Brush the tops of each scone with a bit of milk, and sprinkle with a bit of raw sugar if desired.
• Bake for 12 to 15 minutes, or until the tops are golden brown. Cool on a wire rack, and serve immediately.

Steps:

• Preheat the oven to 425°F. In a bowl whisk together the flour, the cornmeal, the baking powder, the sugar, the salt, and the cayenne, blend in the butter until the mixture resembles coarse meal, and stir in 3/4 cup of the Cheddar. In a small bowl stir together the egg yolk and the milk, add the mixture to the flour mixture, and stir the mixture with a fork until it just forms a soft dough. Turn the dough out onto a lightly floured surface, knead it gently 8 to 10 times, and pat it into a 6-inch round. Cut the round with a sharp knife into 6 equal wedges, arrange the scones about 2 inches apart on a lightly greased baking sheet, and brush the tops lightly with some of the egg white, beaten lightly. Sprinkle each scone with about 1 teaspoon of the remaining Cheddar and bake the scones in the middle of the oven for 15 to 17 minutes, or until they are golden and cooked through.

Steps:

• Preheat oven to 375 degrees and lightly butter a cookie sheet.
• In a large bowl, stir together the flours, brown sugar and baking powder.
• Using a pastry cutter, cut in the butter until the mixture is the texture of cornmeal.
• In a separate bowl, mix the milk, egg and vanilla extract.
• Stir into the flour mixture (The dough will be sticky.)
• With lightly floured hands, knead in the granola.
• Use an ice cream scoop or 1/3 cup measure to spoon the dough onto the cookie sheet, spacing them 2 1/2 to 3 inches apart.
• Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean.
• Remove from the oven and cool on wire racks.
• Serve warm or cold.

Steps:

• Mix first 5 ingredients in a medium bowl.
• Cut in the butter using pastry blended till it looks like fine crumbs.
• Stir in buttermilk so dough leaves sides of bowl and forms a ball.
• Turn dough onto lightly floured surface and knead lightly about 10 times.
• Pat or roll into a 7-inch circle on ungreased cookie sheet that has been sprinkled with cornmeal.
• Score into 8 wedges, cutting down halfway to the bottom.
• Bake in 400 degree oven for 20-25 minutes or till light brown.
• Immediately remove from sheet and carefully separate wedges.
• Serve warm.
• NOTE: If the dough is too dry, stir in an additional 1-2 tablespoons of buttermilk; sometimes I will add an extra tablespoon while mixing, but you try it for the first time.