Thursday, February 21, 2008

Rosemary Corn Scones with Scallions

This is a nice twist for a savory scones - so easy to make, grab those kids and have them do this with you! Perfect for brunches and to have something special when guests come over to dinner.

  • 2 cups all-purpose flour

  • 1/2 cup yellow cornmeal

  • 2 teaspoons baking powder

  • 2 tablespoons sugar

  • 1/2 teaspoon salt

  • 6 tablespoons butter, cold and cut in 1/4 inch slices

  • 2 teaspoons grated lemon zest

  • 1 tablespoon fresh chopped rosemary (you can use less, but I love the taste of rosemary!)

  • 1 tablespoon chopped scallions

  • 1 egg

  • 3/4 cups half and half

  • 1 egg

  • Confectioners' sugar for glaze (optional)

  1. Preheat oven to 400.

  2. In large mixing bowl, combine flour, cornmeal, baking powder, sugar, and salt. Mix with fork.

  3. Add butter and blend with fingertips or pastry blender until butter is evenly mixed in chunks.

  4. Blend in lemon zest and rosemary and chopped scallions.

  5. Beat egg in small bowl with half and half. Pour into flour mixture and stir with wooden spoon.

  6. Turn out onto floured board and lightly knead.

  7. Lightly roll our dough to form 12-inch circle. Using a biscuit cutter or plain 3-inch cookie cutters, cut out dough.

  8. Transfer to uncoated baking sheet and brush tops with egg.

  9. Re-roll any scraps and cut remaining dough.

  10. Bake 10 minutes, remove from oven, generously sift confectioners' sugar over tops and bake 5 minutes longer.

  11. If not using powdered sugar, simply skip this step and let bake for additional 5 minutes - total baking time is 15 minutes.

  12. Remove from baking sheet and let cool on rack. Serve hot, or at room temperature. Great for freezing as well.

Find this recipe and many more of my recipes at
Rosemary Corn Scones @ Group Recipes

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