Cornmeal and Fresh Corn Scones (from cooking light)

Name: Cornmeal and Fresh Corn Scones (from cooking light)
Total time: 2100 s
Yield: 12 servings
Cuisine: American
Ingredients: 1 3/4 cup all purpose flour; 3/4 cup cornmeal; 1 tbsp baking powder; 1 tsp kosher salt; 4 1/2 tsp chilled butter cut in pieces; 1/2 cup fresh corn kernels (about one ear); 1 cup nonfat buttermilk

lilhan09 @cook_3547787

Cornmeal and Fresh Corn Scones (from cooking light)

lilhan09 @cook_3547787

Saved

Ingredients

35 mins

12 servings

1 3/4 cupall purpose flour
3/4 cupcornmeal
1 tbspbaking powder
1 tspkosher salt
4 1/2 tspchilled butter cut in pieces
1/2 cupfresh corn kernels (about one ear)
1 cupnonfat buttermilk

Saved

Steps

35 mins

1

preheat oven to 400
2

Combine flour, cornmeal, baking powder and salt in medium bowl, stirring with whisk. Cut in butter with a pastry blender or knives until resembles coarse meal.
3

Add buttermilk stirring until just moist (dough will be slightly sticky).
4

Turn dough out onto lightly floured surface and knead lightly two or three times with lightly floured hands. Pat the dough into a 9 inch circle on baking sheet coated with cooking spray.
5

Cut dough into 12 wedges cutting into but not through dough. Bake at 400 for 25 minutes or until lightly browned.