Cornmeal-Raisin Scones
Cornmeal-Raisin Scones recipe
Yield
6 servingsPrep
25 minCook
20 minReady
45 minLow in Saturated Fat, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅔ | cup |
all-purpose flour
|
|
| ¼ | cup |
cornmeal
|
|
| 3 | tablespoons |
sugar
|
|
| 1 | teaspoon |
baking powder
|
|
| ¼ | teaspoon |
baking soda
|
|
| ⅛ | teaspoon |
salt
|
|
| 1 | tablespoon |
margarine
cold, cut into small pieces |
|
| 2 | teaspoons |
golden raisins
|
|
| ⅓ | cup |
buttermilk
|
|
| 1 | large |
eggs
lightly beaten |
|
|
nonstick cooking spray
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 158 | ml |
all-purpose flour
|
|
| 59 | ml |
cornmeal
|
|
| 45 | ml |
sugar
|
|
| 5 | ml |
baking powder
|
|
| 1.3 | ml |
baking soda
|
|
| 0.6 | ml |
salt
|
|
| 15 | ml |
margarine
cold, cut into small pieces |
|
| 1E+1 | ml |
golden raisins
|
|
| 79 | ml |
buttermilk
|
|
| 1 | each |
eggs
lightly beaten |
|
| 1 | x |
nonstick cooking spray
|
* |
Directions
Combine the first 6 ingredients in a bowl, and cut in margarine with a pastry blender or 2 knives until mixture resembles fine meal.
Add the raisins, and toss well. Combine buttermilk and egg, and add to dry ingredients, stirring just until dry ingredients are moistened (dough will be sticky).
Spoon dough evenly into 5 mounds on a baking sheet coated with cooking spray.
Bake at 375℉ (190℃) for a 18 minutes or until golden.
Serve warm scones with butter and/or jam if desired.
