CORNMEAL SCONES
Make and share this Cornmeal Scones recipe from Food.com.
Provided by Derf2440
Categories Scones
Time 40m
Yield 8 serving(s)
Number Of Ingredients 7
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.
MIMI'S CORNMEAL SCONES
This is a savory scone. Serve them warm with butter and Recipe #212646 or honey. They are good with chili, or any bean dish, or just by themselves with the jelly.
Provided by Mimi in Maine
Categories Scones
Time 45m
Yield 8 scones
Number Of Ingredients 7
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.
CHICKEN CORNMEAL SCONES
Scones made with chicken bouillion and cornmeal...actually made this by mistake...was trying to make homemade dog biscuits for my pooch...they literally turned out like scone biscuits...and taste sooooo good! I'm even thinking of adding cheese next time!
Provided by crazy crafter
Categories Scones
Time 35m
Yield 12 scones, 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven for 400 degrees farenheit.
- Mix all of the ingredients in large bowl, except for the 1 cup flour and 1 cup self rising corn meal mix at the end - set these aside, and blend until a soft dough forms.
- slowly add in more flour from the flour that has been set aside, and knead into the soft dough until a firmer dough forms and pulls away from the sides of the bowl.
- fold out onto corn meal mix dusted surface (use from the cup of mix that was set aside) and sprinkle with more of the corn meal mix.
- roll out to 1/2" thickness sprinkling more of the corn meal mix onto the dough surface as needed to prevent your rolling pin from sticking.
- use biscuit cutter or coffe cup and cut out your biscuits and put them onto a cookie sheet dusted with corn meal mix and bake until golden brown and then enjoy.
- you can also add cranberries, onions, or cheese to this too and can omit the bouillion if you want to make it sweet, add 1 cup of sugar and 2Tbs.vanilla extract instead and add your other ingredients you want to use -- i.e. chocolate chips, fruit, etc --.
- the serving size and yields are approximate depending on what size biscuit cutter or shape you use -- .
- And if you want to make a biscuit for your pooch - get regular corn meal and replace the self-rising corn meal mix with this and roll out very thin and cut the biscuits out with bone,star or, round shaped small cutters and bake until very light brown and let cool overnight to make them hard -- or you can then put them back into the oven after coating them with egg whites and baking it on for a few minutes on a lower temp until glossy if you want but it's not necessary -- p.s. my dog loved these too -- .
Nutrition Facts : Calories 535.2, Fat 13.1, SaturatedFat 2.2, Cholesterol 3.4, Sodium 2287.6, Carbohydrate 92.2, Fiber 5.8, Sugar 0.9, Protein 12.8
CHEDDAR CORNMEAL SCONES
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.
CORNMEAL PLUM SCONES
Scones with jam is classic. But in most cases the jam is served alongside; here, we've baked it right into the pastry. This recipe calls for a whipping up a quickly made plum and honey jam scented with bay leaf (you can substitute a rosemary sprig or cinnamon stick if you'd rather). If that seems like one step too many, use any prepared jam you like, though something on the less sweet side works best. Or bake the cornmeal scones unfilled. They are moist, lightly sweet and perfectly satisfying all on their own.
Provided by Melissa Clark
Categories breakfast, snack, pastries, side dish
Time 45m
Yield 8 scones
Number Of Ingredients 11
Steps:
- Put honey and bay leaf in a medium skillet over medium heat. Simmer until honey is bubbling and turns a shade darker, about 2 minutes.
- Place plums in honey. Cook, without moving, until undersides are golden brown, about 5 minutes. Stir plums and cook 1 to 2 minutes longer, until tender but not falling completely apart. If the caramel starts to get too brown, stir in a teaspoon or two of water and lower the heat. Scrape plums and syrup into a bowl and chill for at least 1 hour. (Plum compote can be made up to a week ahead.)
- Heat oven to 400 degrees. Line a baking sheet with parchment.
- In a small bowl or measuring cup, mix together the cream and egg.
- In a large bowl, whisk together flour, cornmeal, sugar, baking powder and salt (or you can do this in a food processor). Using a fork, pastry cutter or your fingertips, cut butter into flour until the mixture forms coarse crumbs (or pulse in a food processor). Drizzle in as much of the cream mixture as you need to make a smooth, moist but not wet dough. Save remaining cream-egg mixture for brushing.
- Turn dough out onto prepared baking sheet. Pat into a 1 1/4-inch thick round. Using a paring knife, cut 8 wedge-shaped scones (as though you were cutting slices of pie) and push them apart on the baking sheet to separate them 1/2 inch apart. Brush dough with remaining cream-egg mixture, or use more cream if you've run out of the mixture.
- Using your fingertips, make a deep indentation about 1 inch in diameter in the center of each scone. Tuck some plum into the hole. Transfer pan to oven and bake until uniformly golden brown, 15 to 17 minutes. Cool 5 minutes on the pan, then transfer to a wire rack to cool completely. Serve scones with extra plum compote and butter on the side if you like.
Nutrition Facts : @context http, Calories 376, UnsaturatedFat 6 grams, Carbohydrate 49 grams, Fat 18 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 11 grams, Sodium 186 milligrams, Sugar 16 grams, TransFat 0 grams
CORNMEAL SCONES
Enjoy these deliciously fluffy warm scones made using cornmeal and Gold Medal® all-purpose flour - ready in 40 minutes!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 40m
Yield 8
Number Of Ingredients 7
Steps:
- Heat oven to 400°. Mix flour, cornmeal, baking powder, baking soda and salt in medium bowl. Cut in butter, using pastry blender or crisscrossing 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.
Nutrition Facts : Calories 235, Carbohydrate 29 g, Cholesterol 35 mg, Fat 2, Fiber 1 g, Protein 4 g, SaturatedFat 8 g, ServingSize 1 Scone, Sodium 380 mg
More about "mimis cornmeal scones recipes"
MIMI'S CORNMEAL SCONES RECIPE
From recipezazz.com
5/5 (6)Calories 248 per servingServings 8
- Mix first five ingredients in a bow; cut in the butter using a pastry blended till it looks like fine crumbs.
- Turn onto a lightly floured surfave and knead lightly about 10 times; pat or roll into a 7" circle on ungreased cookie sheet that has been sprinkle with cornmeal.
CORNMEAL SCONES | THE ENGLISH KITCHEN
From theenglishkitchen.co
Estimated Reading Time 2 mins
HOW TO MAKE YUMMY SCONES : BAKING FOR KIDS WITH MIMI
From youtube.com
Author MY KID LIFEViews 1.4K
LEMON BLUEBERRY SCONES WITH CORNMEAL - SHE LOVES …
From shelovesbiscotti.com
SUPER-EASY RECIPES FOR BLUEBERRY CORNMEAL SCONES WITH ...
From cbc.ca
CORNMEAL SCONES RECIPE | ALEX GUARNASCHELLI
From foodnetwork.com
3.6/5 (5)Category Main-DishAuthor Alex GuarnaschelliDifficulty Easy
FOODCOMBO
CORNMEAL SCONES WITH MINT PEACHES RECIPE
From food.com
MIMIS CORNMEAL SCONES RECIPES- WIKIFOODHUB
From wikifoodhub.com
LEMON CORNMEAL SCONES RECIPE | LAND O’LAKES
From landolakes.com
FRIDAY FAVES AND THIN MINT GIRL SCOUT COOKIE S’MORES RECIPE
From foodiecrush.com
MIMI'S CORNMEAL SCONES RECIPE
BEST MIMIS CORNMEAL SCONES RECIPES
From alicerecipes.com
BEST COOKING BREADS RECIPES: MIMI'S CORNMEAL SCONES
From worldbestbreadsrecipes.blogspot.com
LEMON CORNMEAL SCONES RECIPE
From epicurious.com
MIMIS BAKED CORN CASSEROLE RECIPES
From tfrecipes.com
You'll also love