Position a rack in the center of the oven, and heat the oven to 350 degrees F.
Using a stand mixer fitted with the paddle attachment (or a handheld mixer), mix together
the flour, cornmeal, baking powder, baking soda, salt, cumin, cheese, and scallions on low
speed for 10 to 15 seconds, or until combined. Scatter the butter over the top and beat on
low speed for about 30 seconds, or until the butter is somewhat broken down and grape size
pieces are still visible.
In a small bowl, whisk together the buttermilk, cr?me fra?che, and whole egg until
thoroughly mixed. On low speed, pour the buttermilk mixture into the flour butter mixture
and beat for 20 to 30 seconds, or just until the dough comes together. There
will still be a little loose flour mixture at the bottom of the bowl.
Remove the bowl from the mixer stand. Gather and lift the dough with your hands and turn it
over in the bowl, so that it starts to pick up the loose flour at the bottom.
Turn the dough over several times until all of the loose flour is mixed in.
Dump the dough onto a baking sheet and pat it into an 8 inch circle about 1 inch thick. Brush
the egg yolk evenly over the entire top of the dough circle. Cut the circle into 8 wedges, as if
cutting a pizza. (At this point, the unbaked scones can be frozen, tightly wrapped in plastic
wrap, for up to 1 week. Proceed as directed, baking directly from the freezer and adding 5 to
10 minutes to the baking time.)
Bake for 40 to 50 minutes, or until the entire circle is golden brown. Transfer to a wire rack
to cool for 30 minutes, then cut into the prescored wedges (the cuts will be visible but will
have baked together) and serve.
The scones taste best on the day they are baked, but they can be stored in an airtight
container at room temperature for up to 3 days. If you keep them for longer than 1 day,
refresh them in a 300 degree F oven for 4 to 5 minutes. Or, you can freeze them, wrapped
tightly in plastic wrap, for up to 1 week; reheat, directly from the freezer, in a 300 degree?F
oven for 8 to 10 minutes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (3g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 5 (71%)|
|Amt Per Serving||% DV|
|Total Fat 0.6g||1 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 26.2mg||8 %|
|Sodium 225.2mg||8 %|
|Potassium 4.7mg||0 %|
|Total Carbohydrate 0.1g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0.1g|
|Protein 0.4g||1 %|
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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: 7
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