Foods: Cornmeal Scones

Wednesday, January 16th 2013. | Food

This Cornmeal Scones full of health food and full of health recipes. Here food recipe is delicious, we goal we will suffer this Cornmeal Scones on food full of health recipe blog.
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 If we have been seeking for a deliciously opposite sort of bread to offer with your winter casseroles, soups or stews . . . demeanour no further!  These have been fabulous.

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These have been abounding and buttery . . . with a tasty crunchy hardness from the cornmeal.
Add to which a tasty spice from the buttermilk, and we have a loyal winner.

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They go together discerning and easy and  can simply be patted out and cut in to squares.   we cut the recipe in half since there is usually Todd and I, with no complaint at all.  They incited out perfectly.

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Three days after and we had the final of them warmed up with the repast tonight and they were still lovely.  we have selected to brush them with buttermilk and shower them with a little flaked sea salt and counterfeit black pepper, though we could additionally only brush them with the buttermilk and shower them with a little counterfeit demerara sugar.

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They would be fanciful for breakfast finished this approach and served along with a little butter and your prime preserves.

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I do goal we will give them a try.  I’m certain they’ll turn a prime in your residence too!

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*Cornmeal Scones*
Makes 16
Printable Recipe

Crisp and lovely.   Great with soups, stews and other delectable dishes. 

200g of solid flour (2 cups)
170g of cornmeal (fine polenta, 1 cup)
2 TBS granulated sugar
1 1/2 tsp baking powder
1/4 tsp bicarbonate of soda
1/2 tsp excellent seasalt
4 ounces cold butter, cubed (1/2 cup)
250ml of buttermilk (1 cup)

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More buttermilk to brush on the top, and a little flaked sea salt and coarsely belligerent black pepper

Preheat the oven to 220*C/420*F/ gas symbol 7.  Have ready a vast baking sheet, lined with baking paper.

Whisk the flour, cornmeal, sugar, baking powder, soft splash and salt together in a vast bowl.  Drop in the butter.   Cut the butter in to the dry reduction regulating your finger tips or a fritter blender until the reduction resembles counterfeit crumbs.  Make a good in the centre.   Add the buttermilk all at once.  Stir with a ladle to moisten. (you might need a bit some-more buttermilk if the reduction seems as good dry.) Tip out onto a floured surface.  Gently stimulate 4 or 5 times.  Pat out in to an 8 in. square, 3/4 of an in. thick.  Cut in to 2 in. squares.  Place the squares 2 inches detached on the baking sheet.  Brush the tops easily with some-more buttermilk and shower with sea salt flakes and counterfeit black pepper.

Bake for twelve to fifteen minutes, until good risen and easily browned.   Serve warm.
Happy read Cornmeal Scones recipes, and suffer food and splash picture strange here: The English Kitchen

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