Food recipes
Mimi's Cornmeal Scones
Mimi's Cornmeal Scones Ingredients: wheat flour, white, all-purpose, unenriched cornmeal, degermed, unenriched, yellow leavening agents, baking powder, double-acting, sodium aluminum sulfate leavening agents, baking s...
Mimi's Cornmeal Scones
Ingredients:
wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
Directions:
Mix first 5 ingredients in a medium bowl.
Cut in the butter using pastry blended till it looks like fine crumbs.
Stir in buttermilk so dough leaves sides of bowl and forms a ball.
Turn dough onto lightly floured surface and knead lightly about 10 times.
Pat or roll into a 7-inch circle on ungreased cookie sheet that has been sprinkled with cornmeal.
Score into 8 wedges, cutting down halfway to the bottom.
Bake in 400 degree oven for 20-25 minutes or till light brown.
Immediately remove from sheet and carefully separate wedges.
Serve warm.
NOTE: If the dough is too dry, stir in an additional 1-2 tablespoons of buttermilk; sometimes I will add an extra tablespoon while mixing, but you try it for the first time.
Ingredients:
wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
Directions:
Mix first 5 ingredients in a medium bowl.
Cut in the butter using pastry blended till it looks like fine crumbs.
Stir in buttermilk so dough leaves sides of bowl and forms a ball.
Turn dough onto lightly floured surface and knead lightly about 10 times.
Pat or roll into a 7-inch circle on ungreased cookie sheet that has been sprinkled with cornmeal.
Score into 8 wedges, cutting down halfway to the bottom.
Bake in 400 degree oven for 20-25 minutes or till light brown.
Immediately remove from sheet and carefully separate wedges.
Serve warm.
NOTE: If the dough is too dry, stir in an additional 1-2 tablespoons of buttermilk; sometimes I will add an extra tablespoon while mixing, but you try it for the first time.