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1/2 cup blue cornmeal
Preheat oven to 375°F. Grease and flour a baking sheet.
Stir the dry ingredients in a bowl, then cut the butter into the dry mixture with a pastry blender (or suitable substitute) to form a coarse meal.
Beat the egg with the milk, sugar, and vanilla. When smooth, stir into the other mixture until the dough holds together. Knead briefly on a floured surface; pat into an 8" circle; place on baking sheet.
Using a pizza cutter or serrated knife, score circle into 8 wedges. Bake for 15 or 20 minutes (depending on high or low altitude) or until nicely brown. Serve with honey, fruits, jams, or, as the British say, with clotted cream. Best straight from the oven but still great the next day.
Poster's Notes:
When my stepson left home and knew he was going to be spending close to 24 hours either on an airplane or in an airport (he was flying cheaply from Portland, OR to Miami, FL) I offered to make him some sandwiches and brownies to take with him. He was okay with the sandwiches but wanted these scones instead of brownies. They're that good.
We tried making them with margarine once but they weren't nearly as good as they are with butter, so there is no way I can recommend making these pareve.
Posted by Gypsy/Phyllis Wilson
Nutritional Info Per Serving: N/A
1-3/4 cups all-purpose flour
1/3 teaspoon baking powder
1/4 teaspoon salt
1/4 lb. chilled butter
1/4 cup light brown sugar
1 egg
1/2 milk
1/2 teaspoon vanilla extract
Someone asked for a TNT scone recipe. I got this ages ago from the Tamaya Cornmeal website and have made it many times since. I've tried a couple of different variations on it, the most common being to add dried cranberries. I've also substituted polenta for the blue cornmeal with good results.