Alex Guarnaschelli's Cornmeal Scones Beauty, as seen on The Kitchen, Season 33.
Recipe courtesy of Alex Guarnaschelli

Cornmeal Scones

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  • Level: Easy
  • Total: 45 min
  • Active: 15 min
  • Yield: 6 scones
I love the flavor of cornmeal. The ginger and golden raisins are little tangy notes that bring out the flavor of the cornmeal in the scones themselves. The cream and butter give the scones moisture but makes them light at the same time. These scones can go sweet or savory. Reduce the sugar by half and fold in some roasted corn and thinly sliced jalapeño to take this recipe in another great direction. You can even sub mustard powder for the ground ginger to make it more savory. This makes a great companion to a platter of ribs or a fried chicken dinner. If you’re planning ahead, keep these scones, raw, in the freezer and bake them off one at a time, as you want. I serve these with apricot jam and soft butter with salt sprinkled on top. The most important baking tip I can offer here is not overworking the dough once you add the butter and cream. The less you mix, the more tender the scone. Don’t like raisins? Simply omit. But the chewy texture of them is nice here.


For Serving (optional):


  1. In a large bowl, sift the flour and cornmeal through a fine-mesh sieve. Add any cornmeal that won’t go through the sieve into the bowl along with the sugar, baking powder, salt and ginger. Work the butter in with your fingers until the mixture resembles peas.
  2. In a small bowl, lightly beat the egg yolk, then whisk in the cream. Pour the cream mixture on top of the dough and let it sit undisturbed for 1 to 2 minutes to absorb into the dry ingredients. Sprinkle with the raisins and mix gently to combine. The less you mix, the more tender they will be.
  3. Shape the dough into a loose ball. Lightly dust a surface with flour. Press the dough into a round disk 6 inches in diameter and about 1-inch thick. Place on a parchment-lined sheet pan and refrigerate for 15 minutes.
  4. Preheat the oven to 400 degrees F.
  5. Remove the dough from the refrigerator. Use a large knife to cut the dough into 6 wedges, like a pizza. Return the scones to the baking sheet, allowing some space between each.
  6. Place the tray in the center of the oven and bake until browned on the top, 12 to 14 minutes. Remove and let cool a few minutes before serving with jam, softened butter and a pinch of salt, if you like.