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Cornmeal Scones

Try these cornmeal scones with cinnamon honey butter and sweet iced tea.
Course: Dessert & Bakery
Cuisine: American
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



  • 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.
    cornmeal uk
  • 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.