Cornmeal Scones
Cornmeal scones are a special, light, and subtly sweet savory pastry, an alternative to traditional scones. The cornmeal not only provides a unique texture but also imparts a slightly crispier exterior. These scones are excellent as a welcome appetizer, for a snack, or alongside a hearty soup. With their crispy exterior and tender interior, they are guaranteed to be a hit on any table.
Ingredients for this recipe
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Preparation Steps
1
Activate the yeast: In the lukewarm milk, stir in the sugar and yeast. Let it stand for 10 minutes, until foamy.
2
In a large bowl, combine the all-purpose flour, cornmeal, and salt. Cut in the butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
3
Add the sour cream, egg, and the activated yeast. Knead the dough thoroughly until it comes together.
4
On a lightly floured surface, roll the dough out to about ¾ inch (2 cm) thickness. Fold the dough in thirds, like a letter, to create layers.
5
Cover with a clean kitchen towel and let rest for 30 minutes to allow the dough to rise slightly.
6
Roll out the dough again to about ¾ inch (2 cm) thickness. Use a scone cutter to cut out the shapes.
7
Place the scones on a baking sheet lined with parchment paper. Brush the tops with the beaten egg.
8
Bake in a preheated oven at 350°F (180°C) for 20-25 minutes, or until golden brown.
9
Let cool slightly before serving. Enjoy them fresh, with a crispy exterior and a soft, tender interior.
