Cornbread Scones


Cornbread Scones with Butter

After the Royal Scone disappointment, I felt the urge to try something else. So I tried another savory scone recipe: Cornbread Scones! I only wish that I had made some chili to go with. 


This recipe I got from a scone recipe book that I bought in Culloden Battlefield gift shop last June (Scones by Genevieve Knights). I’ve worked my way through several recipes in this book, and found them quite good. To date, this is my favorite scone recipe book.


The Recipe:

Cornbread Scones


150 g plain flour
2 teaspoons bicarbonate of soda
1/2 teaspoon salt
100 g butter
1 tablespoon ground cumin
100 g fine ground cornmeal
200 mls buttermilk


Preheat the oven to 450ºF. 


In a medium sized mixing bowl, whisk the flour, baking soda and salt together. 


Add the butter, rubbing it in between your fingertips until the mixture looks like breadcrumbs or sand. 


Add the cumin and cornmeal.


Mix in the buttermilk until just combined.


Lightly flour the countertop. Roll the dough into a log about 4 cm wide. Slice into 12 scones. Place the scones on a parchment-paper lined baking tray, cut side up. Bake for 6-8 minutes until golden.

The Process:


Ingredients, weighed out and ready to mix.
The dough after all ingredients were mixed together. It was a wetter dough, a little wetter than expected, but I followed the instructions and added all the buttermilk as called for.
Instead of cutting the dough log with a knife, I opted for the dental floss method that I learned from my mother (a wonderful baker herself). Slide the floss underneath the log as close to the counter as you can get, then place it at the desired width and criss-cross the floss above the top of the log. This avoids smashing the log of soft dough and misshaping the scones.

Raw dough ready to go into the oven…

Nicely browned after 7 minutes at 450ºF.
As the serving suggestions were to try cream cheese and cold cuts with the scones, I tried both. A creamy cheddar spread with some lunch meat on top was tasty.

Butter spread on top of the scones was quite good. Reminiscent of a milder cornbread.

Results:

I would definitely make these again. I’m not big on cornbread, but these had a light corn taste and would be excellent alongside some chili.
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