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Rosemary Corn Scones Recipe

Ingredients

How to make it

  • Preheat oven to 400.
  • In large mixing bowl, combine flour, cornmeal, baking powder, sugar, and salt. Mix with fork.
  • Add butter and blend with fingertips or pastry blender until butter is evenly mixed in chunks.
  • Blend in lemon zest and rosemary and chopped scallions.
  • Beat egg in small bowl with half and half. Pour into flour mixture and stir with wooden spoon.
  • Turn out onto floured board and lightly knead.
  • Lightly roll our dough to form 12-inch circle. Using a biscuit cutter or plain 3-inch cookie cutters, cut out dough.
  • Transfer to uncoated baking sheet and brush tops with egg.
  • Re-roll any scraps and cut remaining dough.
  • Bake 10 minutes, remove from oven, generously sift confectioners' sugar over tops and bake 5 minutes longer.
  • If not using powdered sugar, simply skip this step and let bake for additional 5 minutes - total baking time is 15 minutes.
  • Remove from baking sheet and let cool on rack. Serve hot, or at room temperature. Great for freezing as well.

Reviews & Comments 1

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  • grandmommy 16 years ago
    yum this one sounds too good, a little sweet and a little savory. A good combo, thanks.
    Was this review helpful? Yes Flag

The Cook

divaliscious Dutchess County, NY

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