27 Years of Award Winning Baking & Dessert Video Recipes

breakfast & brunch bars & squares cupcakes shortbreads breads youtube channel
about us
recipe index
weight vs volume
apple recipes
pumpkin recipes
cranberry recipes
chocolate recipes
healthy baking
eggless recipes
comfort foods
blueberry recipes
biscotti recipes
pudding recipes
english tea party
trifle recipes
ice cream recipes
strawberry recipes
lemon recipes
thanksgiving baking
candy recipes
halloween baking
valentine's baking
christmas cookies
christmas baking
christmas candy
easter baking
baking history

Subscribe Now

Cornmeal Scones Recipe & Video

Printer Friendly Page

This Cornmeal Scone, as its name implies, contains cornmeal which adds a pleasing hint of nuttiness and a little crunch. They are baked in a hot oven which turns the outside crust golden brown and crisp, yet inside they are soft and tender. I like to stir some currants, which are dried tiny dark seedless Zante grapes, into the dough for sweetness. If the currants are nice and soft, nothing needs to be done before adding them to the scone dough. But if they are a little old, that is, they've become hard and dry, you may want to first soften them in water, orange juice, or even rum or brandy, before adding them to the dough. 

A Cornmeal Scone is different than Cornmeal Bread which contains lots of cornmeal and just a little flour. Cornmeal Scones are the other way around, more flour than cornmeal. Yet these scones still have the taste and texture of cornmeal. This scone is also unique in that it contains no butter. Instead, extra liquid is added, in the form of cream, which gives the scone a rich flavor with a crumbly texture while still being tender and moist.

Cornmeal is made from corn kernels that have been dried and ground. It is known as Polenta in Italy and Maize Meal in other parts of the world. It comes in different colors (white or yellow) and textures with 'stone ground' cornmeal having a coarser grind. Whereas regular cornmeal is made from corn that has had its germ removed during the milling process, 'stone ground' cornmeal uses the entire grain. This gives it a more pronounced nutty toasted corn flavor and crunchy texture. Use whatever type of cornmeal you like in this recipe. When buying cornmeal make sure to check the expiration date on the container and store in a cool dry place.

Related Recipes You May Like


Blueberry Cornbread Muffins

Scones, Coffeehouse

Scones, Cream

Scones, Pumpkin

Scones, Chocolate

Cornmeal Scones: Preheat your oven to 400 degrees F (200 degrees C) and place the oven rack in the center of the oven. Line a baking sheet with parchment paper. 

In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, salt, and orange zest. Stir in the currants.

Add 3/4 cup (180 ml/grams) of the cream, the beaten egg, and the vanilla extract (if using). Stir just until the dough comes together and the flour is completely moistened. Add more cream if needed.

Transfer to a lightly floured surface and knead dough gently four or five times and then pat, or roll, the dough into a 7 inch (18 cm) round. Cut this circle in half, then cut each half into 4 pie-shaped wedges (triangles). Place the scones on the baking sheet. Brush the tops of the scones with a little cream.

Bake for about 15 to 20 minutes or until golden brown and a toothpick inserted in the middle of a scone comes out clean. Remove from oven and transfer to a wire rack to cool.

Makes 8 scones.

View comments on this recipe on YouTube

Cornmeal Scones:

2 cups (260 grams) all purpose flour

1/3 cup (50 grams) fine cornmeal

1/3 cup (65 grams) granulated white sugar

2 1/4 teaspoons (9 grams) baking powder

1/2 teaspoon (2 grams) salt

2 teaspoons (5 grams) freshly grated orange zest

1 cup (100 grams) currants (or raisins)

3/4 - 1 cup (180 - 240 ml/grams) half & half cream, milk, or whipping cream

1 large egg (50 grams), lightly beaten

1 teaspoon (4 grams) pure vanilla extract (optional)



Subscribe Now



New Videos



Contact Us   Privacy Policy

Use of materials on all pages on the domains Joyofbaking.com, the Joyofbaking.com Facebook Page, the Joyofbaking1 YouTube Channel and any emails sent from @joyofbaking.com are entirely at the risk of the user and their owner, iFood Media LLC will not be responsible for any damages directly or indirectly resulting from the use.

References cited may include a link to purchase the referenced book or item on Amazon.com. Joyofbaking.com receives a commission on any purchases resulting from these links.

This website and the contents are not endorsed or sponsored by the owner of the "Joy of Cooking" series of books or its publisher Simon & Schuster, Inc. and is not related to the  "Joy the Baker" books and website. Video icons by Asher.

Content in any form may not be copied or used without written permission of Stephanie Jaworski, Joyofbaking.com.  Students and non profit educators may use content without permission with proper credit. 

A baking resource on the Internet since 1997

Copyright  1997 to 2024 iFood Media LLC