Cornmeal Scones

“These are perfect..light, tender & had a nice crunch to the outside due to the cornmeal. Love scones & these will be a regular at meal time. Really a pleasant change from rolls & biscuits”

“Light, delicious and melt-in-the-mouth. had these last night with chilli beans. This will be a much used recipe.”

“I gotta agree with Sueie and Iron Bloomers- love the crunchy exterior and the moist delicate crumb.Served this with Muligatawney soup and the family raved.Then I took ’em in a new direction adiing 2t. of lemon zest and 3T. of sugar to the mix.I then served them with Harvest Pumpkin Butter (#71837) at a buffet I catered.They were a hit!Next time I’m gonna try these with lime zest and jalapeno and serve with chili as suggested.Thanks for such a versatile recipe.”

“These were perfectly textured scones. The recipe worked exactly as written. And they were delicious. A Keeper!!I may try a sweeter version or lemony version of these as well, as BothFex suggests, for an alternative better suited for breakfast too. But these are perfect for a spicy, wintery meal. Thanks for sharing!”

“These were fantastic cornmeal scones.Light and crunchy.Thanks for posting.”

“We loved these scones!!The grandkids loved them too!I did add 2 tbsp of sugar, because we like our cornbread on the sweet side.I’m really glad I found this recipe ~ I will be making them often.”

“This has GOT to be one of my very favorite scone recipes, and that’s saying something. I mean they are THAT GOOD. I’ve served them as an accompaniment to soups, stews, chili, salads, casseroles, as well as setting them out on a plate to go with a mug of coffee. Some folks add butter and/or jam, but personally, I think they’re best eaten “straight up,” warm from the oven! I wouldn’t even CONSIDER using anything but butter in this recipe. And I must confess that I do slip 1 1/2 Tbsp. of sugar into each batch…it seems to enhance the flavor…I am in your debt, Derf…Grammy Bunny”

“Nice texture. I added some finely chopped red and green pepper and onion, sprinkled with cheese and baked. Turned out very good!Thanks for the recipe.”

“We enjoyed these very much with our chili this evening.I could definitely taste the cornmeal.I did not have any buttermilk so substituted non-fat yogurt.The dough was still very dry so then I added about 1/4 cup heavy cream.Other than that I followed the recipe as written.The other reviewers are correct, these have a great texture…slightly crisp on the outside and tender on the inside.In my opinion this recipe is far better to serve with hearty meals like chili than the traditional cornbread.”

“These were great! I didn’t have any buttermilk so I used whole milk instead, and it worked fine. I also added 1 Tbsp. of sugar as I usually do with cornbread…so sorry to say I didn’t see if it was good as written without the sugar. I thought it would taste more like cornbread, but to my surprise I couldn’t taste the cornmeal at all.We ate them with honey and homemade strawberry jam. Yum!”

“These were great!Great texture, and wonderful with any kind of sauce to mop up.Next time I will follow the suggestion to add a couple of tablespoons of sugar, which I think would have rounded out the flavor a little.Thanks for the recipe!”

“Simple to make and so darn good!They were greatly enjoyed!Thanks for sharing!”

“Your right, they do go great with chili!These were done in no time and a real good side to have with our chili. I just added some softened butter to mine.I really loved the texture and taste of these, and will make again, and soon too!Thanks!”

“I preheated a cast iron skillet first, then baked the dough. Easy to make. Next time I’ll be sure to try this with chili. Thanks for posting. cg ;)”

“This was my first time making scones and we LOVED them! DH is a big fan of cornbread so I’ve tried several recipes and he said to make sure I made these again. Thanks, Derf, for sharing such a great recipe!”

“I have made these scones several times now, and have to say that they’re delicious! Like GrannyBunny below, I add a little sugar to my batch to enhance the sweetness of the corn. Butter is my fat of choice too — unsalted and the fresher the better!I’ve used both buttermilk, and buttermilk solids (found in the can in the baking aisle of your grocery store) and felt that using the “real” buttermilk made these scones a bit more tender. In a pinch though, the solids and filtered water work great.I’ve served these with everything from soup to brunch, chili to “everything salads.” They’re a nice change from sweet scones and an easy addition to a breadbasket. Thanks!”

“It doesn’t get any better than this!I made these to go with chili and they were perfect!I doubles the recipe but to feed 7 – not a single one was left!”

“We loved these!I reduced the amount of butter to 1/3 cup.I brushed a little heavy cream on the tops before baking.My scones were finished baking in about 14 minutes.They turned out golden with a crisp outer layer and light fluffy inside, and were greatly enhanced slathered with butter.What a treat!”

“these were good and easy to make. baked faster than the time stated but were very moist. a variety on cornbread. the flavor wasnt better than anything ive had before. maybe adding that sugar would have enhanced it. if i try them again i will put sugar in them. i served them with soup.but with honey would be good too.”