Lemon Currant Cornmeal Scones

Ingredients

Dry Ingredients:

Butter to Cut In:

Additional Flavors to Mix In:

Moist Ingredients:

Lemon Glaze Topping:

Instructions

  1. Preheat oven to 400°. If using a convection oven, preheat to pure convection 375°. Note: I only use pure convection if I am baking more than one cookie sheet of scones at a time.
  2. Mix flour, cornmeal, sugar, baking powder, baking soda, cardamom and salt in a large bowl.
  3. Cut in butter.
  4. Mix in lemon zest, currants, and optional walnuts.
  5. In a small bowl mix together buttermilk and vanilla; add to dry ingredients.
  6. Sprinkle lemon juice into bowl.
  7. Stir moist and dry ingredients with a fork until they begin to come together.
  8. Use your hands to finish pulling the dough together into a ball.
  9. Place dough on a lightly floured surface.
  10. Using the palm of your hand press the dough into a 1-inch thick round that is about 8 to 9-inches in diameter.
  11. Using a biscuit cutter, cut out rounds and place on an ungreased cookie sheet.
  12. Note: For a more traditional looking scone, use a knife to cut the round into 8 triangular-shaped wedges.
  13. Bake in oven for 13 to 15 minutes, or until tops are golden brown.
  14. Brush tops of scones with lemon glaze while still warm from the oven.

Comments

Makes approximately 1 dozen round scones or 8 triangular-shaped wedges.

Scones are a favorite breakfast treat at my house and over the years I have come up with well over a dozen different scone recipes to make for my family.

Click here to see a listing of all of my scone recipes. From oatmeal raisin spice scones to zucchini carrot spice cornmeal scones there's bound to be a scone recipe you'll like!

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