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Corn Scones Recipe
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Low fat milk/Whole milk||1⁄2 Cup (8 tbs)|
|Brown sugar||2 Tablespoon|
|Cornmeal||1⁄2 Cup (8 tbs)|
|Unbleached white flour||1 1⁄2 Cup (24 tbs)|
|Baking powder||1 Teaspoon|
|Currants||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 1601 Calories from Fat 444
% Daily Value*
Total Fat 51 g78.1%
Saturated Fat 29.8 g148.8%
Trans Fat 0 g
Cholesterol 123.3 mg
Sodium 978 mg40.7%
Total Carbohydrates 257 g85.7%
Dietary Fiber 12.5 g50.1%
Sugars 39.1 g
Protein 32 g64.5%
Vitamin A 28.6% Vitamin C 21.1%
Calcium 56.9% Iron 72.6%
*Based on a 2000 Calorie diet
Melt the butter or margarine in a small heavy saucepan.
While the butter melts, pour the milk into a medium bowl and mix in the brown sugar.
Add the melted butter to the milk mixture.
In a separate mixing bowl, combine the cornmeal and flour.
Sprinkle in the salt and the baking powder, and mix thoroughly.
Stir in the currants.
Add the liquid ingredients to the flour mixture and stir until just combined.
On a floured board or countertop, press the dough into an 8-inch circle about 1/2 inch thick.
Slice the circle into eighths.
Separate the eight wedges and place them on an oiled baking sheet.
Bake for 15 to 20 minutes, until puffed and golden.