Sunday, August 06, 2006

Corn Scones

I adore scones, especially with a nice cup of coffee or black tea. Unfortunately, store purchased scones tend to be a little too sweet and a little too done up, if you know what I mean. I was a little intimidated by them until I read a recipe and realized that they are super easy, quick, and simple! In 30 minutes, you can have warm scones! It's very likely that you have most all of the ingredients in your pantry.

The scones didn't get as puffy like the one's you see in bakeries but they were very tasty and perfect. Golden and crisp on the outside and moist on the inside.

I found this recipe in Moosewood Restaurant's Cooks at Home cookbook which I checked out at my local Library.

Makes 8 scones
Time: 10 minutes for prep, 15-20 minutes for baking

-1/4 cup butter
-1/2 cup low-fat or whole milk (I used whole)
-2 tbsp brown sugar
-1/2 c cornmeal
-1 1/2 c unbleached white flour
-1/4 tsp salt
-1 tsp baking powder
-1/4 c currants

Preheat oven to 375 degrees.

Melt butter in a small saucepan. While the butter melts, pour the milk into a medium bowl and mix in the brown sugar. Add the melted butter to the milk mixture. In a separate bowl, combine cornmeal and flour. Add the salt and the baking powder, and mix thoroughly. Stir in currant. Add the liquid ingredients to the flour mixture and still until just combined.

On a floured board or countertop, press the dough into an 8-inch circle about 1/2 inch thick. Slice the circle into eighths. Separate the wedges and place them on an oiled baking sheet. Bake for 15-20 minutes, until puffed and golden.

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