CORNMEAL CHEDDAR SCONES
Enjoy these warm cornmeal and cheese scones - baked to perfection.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 40m
Yield 15
Number Of Ingredients 13
Steps:
- Heat oven to 425°F. Line cookie sheet with cooking parchment paper.
- In food processor, place flour, cornmeal, sugar, baking powder, baking soda, salt and red pepper. Add 3/4 cup butter. Cover; process with on-and-off pulses 3 or 4 times or until mixture looks like coarse meal. Place mixture in large bowl; stir in cheese. In small bowl, beat egg and buttermilk with whisk until blended. Add egg mixture to dry ingredients, stirring just until moistened.
- On floured surface, knead dough lightly 3 or 4 times. Pat dough into 10x7-inch rectangle. Cut dough into 15 squares. Place squares on cookie sheet. Brush tops with melted butter; sprinkle with sea salt.
- Bake 20 minutes or until golden. Serve warm.
Nutrition Facts : Calories 206, Carbohydrate 18 g, Fat 2 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 426 mg
CHEDDAR-CORNMEAL SCONES
Enjoy these cheesy-spicy cornmeal scones that can be made ready in just 40 minutes. Serve warm with honey.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 40m
Yield 8
Number Of Ingredients 11
Steps:
- Heat oven to 425°. Grease cookie sheet.
- Mix flour, cornmeal, sugar, baking powder and salt in large bowl. Cut in margarine, using pastry blender or crisscrossing 2 knives, until mixture looks like coarse crumbs. Stir in milk, egg, cheese and chilies.
- Turn dough onto lightly floured surface. Knead lightly 10 times. Pat or roll into an 8- inch circle on cookie sheet. Cut into 8 wedges, but do not separate.
- Bake 20 to 25 minutes or until golden brown. Immediately remove from cookie sheet; carefully separate wedges. Serve warm with honey.
Nutrition Facts : Calories 240, Carbohydrate 32 g, Cholesterol 55 mg, Fiber 2 g, Protein 7 g, SaturatedFat 6 g, ServingSize 1 Scone, Sodium 400 mg
CORNMEAL CHEDDAR BISCUITS
Unlike traditional biscuits, this cheesy version lets you drop them from a spoon...so there's no mess and no fuss...and no precious time wasted! Serve them fresh-from-the-oven with chili or your favorite soup or stew. -Taste of Home Test Kitchen
Provided by Taste of Home
Time 25m
Yield 1 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the flour, cornmeal, baking powder, sugar and salt. Cut in butter until mixture crumbly. Stir in cheese and milk just until moistened. , Drop by 1/4 cupfuls 2 in. apart onto a ungreased baking sheet. Bake at 450° for 12-15 minutes or until light golden brown. Serve warm.
Nutrition Facts : Calories 177 calories, Fat 10g fat (6g saturated fat), Cholesterol 28mg cholesterol, Sodium 265mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.
CORNMEAL CHEDDAR SCONES
Make and share this Cornmeal Cheddar Scones recipe from Food.com.
Provided by ratherbeswimmin
Categories Quick Breads
Time 1h5m
Yield 15 scones
Number Of Ingredients 13
Steps:
- Preheat oven to 425°.
- Place the first 7 ingredients in a food processor.
- Add 3/4 cup butter; pulse 3-4 times or until mixture resembles coarse meal.
- Place flour mixture in a large bowl; stir in cheese.
- Wish together egg and buttermilk until blended.
- Make a well in the center of dry ingredients; add egg mixture, stirring just until dry ingredients are moistened.
- Turn dough out onto a floured surface; knead lightly 3-4 times.
- Put dough into a 10 x 7 inch rectangle.
- Cut into 15 squares.
- Place squares on a parchment paper-lined baking sheet.
- Brush tops with melted unsalted butter, and sprinkle with sea salt.
- Bake for 20 minutes or until golden.
Nutrition Facts : Calories 213, Fat 12.9, SaturatedFat 7.9, Cholesterol 46.5, Sodium 268.1, Carbohydrate 19.2, Fiber 0.9, Sugar 1.6, Protein 5.3
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.
CHEDDAR CHEESE SCONES
Make and share this Cheddar Cheese Scones recipe from Food.com.
Provided by Irmgard
Categories Scones
Time 35m
Yield 12 scones
Number Of Ingredients 10
Steps:
- In a large bowl, stir together the flour, sugar, baking powder, baking soda, cayenne pepper and salt.
- Using a pastry blender or two knives, cut in the butter until the mixture resembles coarse crumbs.
- Stir in the cheese.
- Add the buttermilk all at once, stirring with a fork to make a soft, sticky dough.
- With lightly floured hands, press the dough into a ball.
- On a lightly floured surface, knead gently 10 times.
- Pat out the dough into a 3/4-inch thick round.
- Using a 2-1/2-inch floured cutter, cut out rounds.
- Place on a ungreased baking sheet.
- Gather up the scraps and repat dough once; cut out more rounds.
- Brush the tops of the scones with egg.
- Bake in a 425 degree F oven for 12 to 15 minutes or until golden.
Nutrition Facts : Calories 213.9, Fat 11.6, SaturatedFat 7.1, Cholesterol 46.5, Sodium 378.8, Carbohydrate 21.4, Fiber 0.6, Sugar 3.2, Protein 6
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.
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