Lemon White Chocolate Chip Cornmeal Scones


Dry Ingredients:

Butter to Cut In:

Additional Flavors to Mix In:

Moist Ingredients:

Lemon Glaze Topping (optional):


  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, brown sugar, baking powder, baking soda, ginger, cardamon and salt in a large bowl.
  3. Cut in butter.
  4. Mix lemon zest, white chocolate chips, coconut, and optional walnuts.
  5. In a small bowl mix together buttermilk and vanilla.
  6. Add to buttermilk and vanilla to dry ingredients.
  7. Sprinkle lemon juice into the work bowl.
  8. Stir together gently with a fork.
  9. Use your hands to finish pulling the dough together into a ball.
  10. Place dough on a lightly floured surface.
  11. Using the palm of your hand press the dough into a 1-inch thick round that is about 8 to 9-inches in diameter.
  12. Using a biscuit cutter, cut out rounds and place on an ungreased cookie sheet.
  13. Note: For a more traditional looking scone, use a knife to cut the round into 8 triangular-shaped wedges.
  14. Bake in oven for 13 to 15 minutes, or until tops are golden brown.
  15. If desired, brush tops of scones with lemon glaze while still warm from the oven.


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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