Cornmeal 'dropped' Scones

Name: Cornmeal 'dropped' Scones
Total time: 1 h
Yield: About 18 to 24 1 1/2-inch scones
Cuisine: southern
Ingredients: 1/3 cup cornmeal, preferably stone-ground; 2/3 cup all-purpose flour; 1/2 teaspoon sugar; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/2 teaspoon baking powder; 1 large egg; 1/2 cup buttermilk; Oil or drippings for the pan

By Sarah Belk

Total Time: 1 hour
Rating: 4(24)
Comments: Read comments

Featured in: Food; Southern Light

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Ingredients

Yield:About 18 to 24 1½-inch scones

⅓cup cornmeal, preferably stone-ground
⅔cup all-purpose flour
½teaspoon sugar
½teaspoon baking soda
½teaspoon salt
½teaspoon baking powder
1large egg
½cup buttermilk
Oil or drippings for the pan

Ingredient Substitution Guide

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Preparation

Step 1
In a medium bowl, combine dry ingredients. In a separate bowl, beat egg and buttermilk. Add liquid ingredients to dry ingredients and blend until just combined. Do not overmix. May be prepared up to 1 hour in advance to this point.
Step 2
Grease a skillet or griddle as you would for pancakes. Heat over medium-high heat. Drop in batter by scant tablespoons and cook about 1 minute each side, or until puffy and golden brown. Drain briefly on paper towels and serve hot.