Try these cornmeal scones with cinnamon honey butter and sweet iced tea.
Servings: 4 scones
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
- baking parchment
- plain flour 25 - 50g for rolling out the dough
- scone cutters
- baking tray
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.