Blue Corn Scones
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Info
Cook Time:
Serves: 8
Ingredients
- ½ cup roasted blue (or yellow) cornmeal
- 1¾ cup all-purpose flour
- 1/3 teaspoon baking powder
- ¼ teaspoon salt
- 1 stick chilled butter
- ¼ cup light brown sugar
- 2 tablespoons egg mix + ¼ cup water (or 1 egg)
- 2 tablespoons + 2 teaspoons instant nonfat dry milk + ½ cup water (or ½ cup nonfat milk)
- ½ teaspoon vanilla extract
Directions
1.Preheat oven to 375ºF. Grease and flour a baking sheet.
2.Stir the dry ingredients in a bowl, then cut the butter into the dry mixture with a pastry blender to form a course meal.
3.Beat the egg with milk, sugar, and vanilla. When smooth, stir into the other mixture until the dough holds together.
4.Knead briefly on a floured surface; pat into an 8” circle; place on baking sheet.
5.Using a pizza cutter or serrated knife, score circle into 8 wedges.
6.Bake for 15 to 20 minutes or until nicely brown. Serve with honey, fruits, jam. Best straight from the oven, but still great the next day.
Source
- A River of Recipes: Native American Recipes Using Commodity Foods by the USDA Food Distribution Program on Indian Reservations, public domain government resource -- original source of recipe
Categories: Recipes | Scone Recipes | Baking Recipes | British Recipes | Native American Recipes | Cornmeal Recipes | Blue Cornmeal Recipes | All-Purpose Flour Recipes | Flour Recipes | Baking Powder Recipes | Sugar Recipes | Light Brown Sugar Recipes | Egg Mix Recipes | Egg Recipes | Instant Nonfat Dry Milk Recipes | Vanilla Extract Recipes
