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Williamsburg Peppered Cornmeal Scones

Western.Chefs's picture
  All purpose flour 2 1⁄4 Cup (36 tbs)
  Yellow cornmeal 1⁄2 Cup (8 tbs)
  Sugar 1 Tablespoon
  Baking powder 2 Teaspoon
  Ground black pepper 1 1⁄4 Teaspoon
  Salt 1 Teaspoon
  Baking soda 1⁄2 Teaspoon
  Butter 6 Tablespoon
  Milk 3⁄4 Cup (12 tbs)
  Egg 1 Large

Preheat oven to 425°F.
In large bowl, combine flour, cornmeal, sugar, baking powder, black pepper, salt, and baking soda.
With pastry blender or two knives used scissor fashion, cut in margarine or butter until mixture resembles coarse crumbs.
In cup, mix milk and egg; stir egg mixture into flour mixture just until ingredients are blended.
Turn dough onto lightly floured surface.
Divide dough in half.
With floured hands, pat each half into a 5 1/2 inch round.
Cut each round into 6 wedges.
With pancake turner, transfer wedges to ungreased large cookie sheet.
Bake scones 15 minutes or until lightly browned.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2212 Calories from Fat 787

% Daily Value*

Total Fat 89 g137%

Saturated Fat 51.4 g257.2%

Trans Fat 0 g

Cholesterol 421.9 mg140.6%

Sodium 3593.7 mg149.7%

Total Carbohydrates 306 g102.1%

Dietary Fiber 14.6 g58.2%

Sugars 25.1 g

Protein 48 g95.1%

Vitamin A 53.7% Vitamin C 2.2%

Calcium 104.7% Iron 109%

*Based on a 2000 Calorie diet

Williamsburg Peppered Cornmeal Scones Recipe