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Cornmeal Scones Recipe & Video

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This Cornmeal Scone, as its name implies, contains cornmeal which adds a pleasing hint of nuttiness and a little crunch. They are baked in a hot oven which turns the outside crust golden brown and crisp, yet inside they are soft and tender. I like to stir some currants, which are dried tiny dark seedless Zante grapes, into the dough for sweetness. If the currants are nice and soft, nothing needs to be done before adding them to the scone dough. But if they are a little old, that is, they've become hard and dry, you may want to first soften them in water, orange juice, or even rum or brandy, before adding them to the dough. 

A Cornmeal Scone is different than Cornmeal Bread which contains lots of cornmeal and just a little flour. Cornmeal Scones are the other way around, more flour than cornmeal. Yet these scones still have the taste and texture of cornmeal. This scone is also unique in that it contains no butter. Instead, extra liquid is added, in the form of cream, which gives the scone a rich flavor with a crumbly texture while still being tender and moist.

Cornmeal is made from corn kernels that have been dried and ground. It is known as Polenta in Italy and Maize Meal in other parts of the world. It comes in different colors (white or yellow) and textures with 'stone ground' cornmeal having a coarser grind. Whereas regular cornmeal is made from corn that has had its germ removed during the milling process, 'stone ground' cornmeal uses the entire grain. This gives it a more pronounced nutty toasted corn flavor and crunchy texture. Use whatever type of cornmeal you like in this recipe. When buying cornmeal make sure to check the expiration date on the container and store in a cool dry place.

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Cornmeal Scones: Preheat your oven to 400 degrees F (200 degrees C) and place the oven rack in the center of the oven. Line a baking sheet with parchment paper. 

In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, salt, and orange zest. Stir in the currants.

Add 3/4 cup (180 ml/grams) of the cream, the beaten egg, and the vanilla extract (if using). Stir just until the dough comes together and the flour is completely moistened. Add more cream if needed.

Transfer to a lightly floured surface and knead dough gently four or five times and then pat, or roll, the dough into a 7 inch (18 cm) round. Cut this circle in half, then cut each half into 4 pie-shaped wedges (triangles). Place the scones on the baking sheet. Brush the tops of the scones with a little cream.

Bake for about 15 to 20 minutes or until golden brown and a toothpick inserted in the middle of a scone comes out clean. Remove from oven and transfer to a wire rack to cool.

Makes 8 scones.

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Cornmeal Scones:

2 cups (260 grams) all purpose flour

1/3 cup (50 grams) fine cornmeal

1/3 cup (65 grams) granulated white sugar

2 1/4 teaspoons (9 grams) baking powder

1/2 teaspoon (2 grams) salt

2 teaspoons (5 grams) freshly grated orange zest

1 cup (100 grams) currants (or raisins)

3/4 - 1 cup (180 - 240 ml/grams) half & half cream, milk, or whipping cream

1 large egg (50 grams), lightly beaten

1 teaspoon (4 grams) pure vanilla extract (optional)

Glaze:

Cream

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