Cornmeal Scones
- Level: Easy
- Yield: 6 scones
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 501
- Total Fat
- 29
- Saturated Fat
- 18
- Carbohydrates
- 57
- Dietary Fiber
- 2
- Sugar
- 21
- Protein
- 6
- Cholesterol
- 110
- Sodium
- 297
- Total: 45 min
- Active: 15 min
Ingredients
1 1/2 cups all-purpose flour, plus additional for dusting
1/2 cup fine cornmeal
1/3 cup sugar
2 teaspoons baking powder
1 teaspoon kosher salt
1/2 teaspoon ground ginger
6 tablespoons unsalted butter, diced, cold
1 large egg yolk
1 cup heavy cream
1/2 cup golden raisins
For Serving (optional):
Apricot jam
Softened unsalted butter
Kosher salt
Directions
- 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.
- 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.
- 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.
- Preheat the oven to 400 degrees F.
- 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.
- 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.