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Cornmeal Scones Recipe

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.

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 or whipping cream

1 large egg (50 grams), lightly beaten

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