Cornmeal Scones
Try these cornmeal scones with cinnamon honey butter and sweet iced tea.
Servings: 4 scones
Ingredients
Scones - Dry Ingredients
- 100 grams plain flour
- 100 grams cornmeal
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon bicarbonate of soda
- 50 grams light brown muscovado sugar
Scones - Wet Ingredients
- 100 grams Greek Yogurt
- 25 grams butter softened to room temperature
- 50 ml milk we used semi-skimmed
To Serve
- honey
- cinnamon honey butter
- sweet iced tea
Equipment
- baking parchment
- plain flour 25 - 50g for rolling out the dough
- scone cutters
- baking tray
Instructions
Preparation
- Heat oven to 190C fan
- Line baking tray with parchment
- Set out baking parchment and dust with flour for rolling out
Mix Scones
- In a large bowl, add all of the dry ingredients.
- Make a well in the middle of the dry ingredients and tip in all of the wet ingredients.
- Stir only enough to combine. Don't over mix or the scones will be dense not fluffy.
Rollout, Cut & Bake
- Tip the dough onto the floured surface.
- Fold the dough over to be about 2 inches thick.
- Use the scone cutter to cut the scone and place it on the prepared baking tray.
- Repeat until you have finished the dough. (The last one is always round for me because I just shape what's left of the dough.)
- Bake in the oven until brown. This will take 15 - 20 minutes.
- Keep an eye on the scones because all ovens are different. I had to turn mine after 10 minutes of baking to even out the colour.
