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Cornmeal-Molasses Scones
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  • total
  • prep
212 calories/serving

Provided By:
Woman's Day

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    • Ingredients

    Serves:

    Directions

    Heat oven to 425°F. Lightly grease a 17 x 14-inch cookie sheet.

    Mix flour, cornmeal, baking powder, baking soda and salt in a medium bowl. Cut in butter with a pastry blender or rub in butter with fingertips until mixture resembles coarse crumbs. Stir in currants.

    Whisk buttermilk, molasses and egg just to blend. Add to flour mixture and stir with a fork until mixture comes together.

    Turn dough out onto a lightly floured surface and knead 3 or 4 times. Shape into a ball and cut in half.

    On prepared cookie sheet, pat each portion into a 6-inch circle, leaving a 2- to 3-inch space around each circle.

    Cut each circle in 6 wedges with a floured, long, sharp knife. (Do not separate wedges.) Press pine nuts decoratively into each wedge.

    Bake 12 to 14 minutes until risen, tops look dry and pick inserted near center comes out clean. Remove to a wire rack to cool completely before recutting wedges.

    Planning Tip: Although these savory scones are best served the day they’re made, they can be baked, cooled and frozen airtight up to 3 months.

    Cook’s Tip: Don’t overhandle the dough, or you may toughen it.

    Nutrition Facts

    Per Single Serving / Serves 12 Total
    Calories 212Calories from fat 72
    Total Fat 8gm12%Cholesterol 32mg11%
    Sodium 251mg10%Protein5gm

    Nutrition Facts provided by: Woman's Day

    * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

    ** Nutrient information is not available.

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