Cornmeal Cranberry Drop Scones
Updated Sept. 22, 2022
- Total Time
- 50 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 130grams (1 cup) whole-wheat pastry flour
- 130grams (1 cup) fine stone-ground cornmeal
- 50grams (¼ cup) unrefined sugar
- 2teaspoons baking powder
- ½teaspoon baking soda
- ¼teaspoon salt
- 2teaspoons finely chopped lemon zest
- 3½ounces (7 tablespoons) cold unsalted butter, cut into ½-inch pieces
- 1egg
- ⅔cup buttermilk
- 100grams (¾ cup) dried cranberries, soaked for 10 minutes in warm water and drained
Nutritional analysis per serving (20 servings)
112 calories; 5 grams fat; 3 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 17 grams carbohydrates; 2 grams dietary fiber; 7 grams sugars; 2 grams protein; 86 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Preheat the oven to 375 degrees. Line baking sheets with parchment.
- Step 2
Sift together the flour, cornmeal, sugar, baking powder, baking soda and salt. Dump any bran remaining in the strainer into the bowl. Place in the bowl of a food processor fitted with the steel blade. Add the butter and lemon zest and pulse until you have a coarse, even mixture.
- Step 3
In a separate bowl, whisk together the egg and the buttermilk. Turn on the food processor and add the egg mixture to the flour mixture. As soon as the dough comes together, turn off the machine. Add the cranberries and pulse just a few times to distribute through the dough. Don’t pulse too many times or the cranberries will be chopped.
- Step 4
Drop the batter by heaped tablespoons onto the parchment-lined baking sheets, leaving an inch or more of space between each one. Bake one baking sheet at a time in the middle of the oven for 15 to 20 minutes, reversing the baking sheet front to back halfway through, until lightly browned.
- Advance preparation: These will keep for a couple of days, but the fresher they are, the better.
Private Notes
Comments
Made again but decreased butter to 5 Tbsp and increased yogurt/milk to 1 cup. Makes a lighter biscuit which I think I prefer. The corn flavor is more pronounced, they’re almost more like corn muffins with stuff now. These would be nice with blueberries and almonds. Not sure if I would try any spices, I think it’s nice to let the flavors of the corn and fruit come through. But zest is always good.
This recipe makes very tender, tasty scones. I used white whole wheat flour in place of the whole wheat pastry flour. Would definitely make again.
Frozen blueberries instead of the cranberries -- very good. Not sweet, in a good way. Crunchy, because I only had medium ground cornmeal. Will try with fine ground.
My husband loves a good coffee dunking something in the morning and these are perfect!
Made again but decreased butter to 5 Tbsp and increased yogurt/milk to 1 cup. Makes a lighter biscuit which I think I prefer. The corn flavor is more pronounced, they’re almost more like corn muffins with stuff now. These would be nice with blueberries and almonds. Not sure if I would try any spices, I think it’s nice to let the flavors of the corn and fruit come through. But zest is always good.
A big hit! I used a blend of whole wheat and all purpose for the pastry flour, subbed in thinned down yogurt for the milk. Skipped zest but added pecans and bittersweet choc chips. Frozen fresh cranberries instead of dried. I might cut back on the butter a wee bit next time. Yes they are scones but I feel they would be equally good if just a tad less rich. Very quick and easy to throw together (even before my coffee kicked in). Seems like a good base for improvisation.
Advertisement