Lemon Cornmeal Scones
From lacrenshaw 15 years ago
- 15 minutes to make
- Serves 8
For an afternoon tea.. these scones have both the flavor of the lemon and crunch of the cornmeal. Courtesy of landolakes.com.
Ingredients
- TOPPING: shopping list
- 2 tablespoons sugar shopping list
- 1 teaspoons freshly grated lemon zest shopping list
- SCONE: shopping list
- 1 1/2 cups all-purpose flour shopping list
- 1/3 cup yellow cornmeal shopping list
- 2 tablespoons sugar shopping list
- 4 teaspoons baking powder shopping list
- 1/2 teaspoon salt shopping list
- 6 tablespoons cold butter shopping list
- 1/3 cup half and half shopping list
- 2 eggs shopping list
- 2 teaspoons freshly grated lemon zest shopping list
How to make it
- Preheat oven to 400 degrees F.
- Combine topping ingredients in a small bowl and set aside.
- Combine flour, cornmeal, sugar, baking powder and salt in large bowl.
- Cut in the butter with a pastry blender or fork until mixture resembles coarse crumbs.
- Stir in half and half, eggs and lemon zest just until moistened.
- Turn dough onto lightly floured surface and knead 5 to 8 times OR until smooth, adding only enough flour as necessary to keep dough from sticking.
- Pat dough into a 9" circle on a greased baking sheet.
- Sprinkle topping evenly over dough.
- Score circle into 8 wedges with knife but DO NOT separate.
- Bake for 15 to 20 minutes OR until lightly browned.
- Cool 10 minutes.
- Carefully separate scones.
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The Rating
Reviewed by 3 people-
wow...great combo... and of course you got me with the lemon!!! ^5
peetabear
in mid-hudson valley loved it
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