Try this Cheddar Cornmeal Scones recipe, or contribute your own.
Suggest a better descriptionPreheat the oven to 425F. In a bowl whisk together the flour, the cornmeal, the baking powder, the sugar, the salt, and the cayenne, blend in the butter until the mixture resembles coarse meal, and stir in 3/4 cup of the Cheddar. In a small bowl stir together the egg yolk and the milk, add the mixture to the flour mixture, and stir the mixture with a fork until it just forms a soft dough. Turn the dough out onto a lightly floured surface, knead it gently 8 to 10 times, and pat it into a 6-inch round. Cut the round with a sharp knife into 6 equal wedges, arrange the scones about 2 inches apart on a lightly greased baking sheet, and brush the tops lightly with some of the egg white, beaten lightly. Sprinkle each scone with about 1 teaspoon of the remaining Cheddar and bake the scones in the middle of the oven for 15 to 17 minutes, or until they are golden and cooked through. Makes 6 scones. Gourmet December 1993
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Serving Size: 1 Serving (215g) | ||
Recipe Makes: 1 servings | ||
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Calories: 694 | ||
Calories from Fat: 25 (4%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.8g | 4 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 0.5g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 1.6mg | 0 % | |
Sodium 1666.2mg | 57 % | |
Potassium 305.6mg | 8 % | |
Total Carbohydrate 149.3g | 44 % | |
Dietary Fiber 6.5g | 26 % | |
Sugars, other 142.8g | ||
Protein 16g | 23 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 694
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