Baking Classics: Cornmeal Scones

January 23, 2022 in The Recipe Box

Pastry Blender By Rebecca Gordon Buttermilk Lipstick Culinary Entertaining Techniques Digital Instructional Magazine. How To Make Pie Dough Cooking Baking Tutorials Modern Southern Socials Game Day Entertaining RebeccaGordon Pastry Chef TV Cooking Personality Birmingham AlabamaBaking Classics

The Technique

Cornmeal Scones

Cornmeal Scones are a lovely breakfast table treat. A good one truly lies in quality ingredients & the technique used to prepare them. Extremely cold cream & butter along with a bit of sugar make the scones indulgent while cornmeal lends a nice texture. Once the dough has been blended, handle it as little as possible for a tender bite. Learn how to make scones & be certain to accompany them with homemade Citrus Apple Butter for a beautiful breakfast offering.

Baking Tutorials. Cornmeal Scones By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials Classic Southern Recipes Pastry Chef Writer Food Stylist Digital Culinary Photo Journalist Editorial Director Modern Southern Socials

buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickCornmeal Scones
makes 8 servings

2 cups all purpose flour
1/4 cup sugar
2 Tbsp plain yellow cornmeal
1 Tbsp baking powder
1/2 tsp kosher salt
1/2 cup cold butter, cut into 1/4-inch pieces
1 cup plus 1/2 Tbsp heavy cream

Preheat the oven to 400 degrees. Whisk together the flour, the sugar, the cornmeal, the baking powder & the salt in a large bowl. Cut the butter into the flour mixture with a pastry blender until the mixture resembles small peas. Freeze the mixture 10 minutes. Pour 1 cup cream over the flour mixture, stirring just until the dry ingredients are moistened. Expect the mixture to be crumbly yet plenty moist. Use a rubber spatula to fold the dough together just until the mixture forms a ball.

Turn the dough out onto a parchment paper-lined cutting board. Pat the dough into an 7 1/2-inch round that is approximately 1-inch high. Cut the dough into 8 wedges & place 2 inches apart on a lightly greased baking sheet. Brush the top of the dough with the remaining 1/2 tablespoon cream. Bake 16 to 18 minutes or until the edges are slightly tinged a golden brown & the bottoms are lightly browned.

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How To Make Cornmeal Scones

Cornmeal Scones are a coveted gem when prepared with love & care. Freezing the dough once the butter has been cut into the mixture will ensure that the scones bake just so. They hold their shape beautifully. How little the dough is worked will determine a pleasing texture & that is why it is pat into a round & cut right away. By avoiding the development of gluten, a protein in flour that activates when liquid & dough handling comes into play, you can almost bet your efforts will be rewarded at the breakfast table.

Baking Tutorials. Cornmeal Scones By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Baking Tutorials. Cornmeal Scones By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials Classic Southern Recipes Pastry Chef Writer Food Stylist Digital Culinary Photo Journalist Editorial Director Modern Southern Socials

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickThe Technique

When baking a batch of quality scones, aside from ingredients, it comes down to technique as the ratio doesn’t stray too much recipe to recipe. You will need a few essential tools to complete the task. Read through the recipe before getting started. Here’s what you should know.

Baking Tutorials. Cornmeal Scones By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Baking Tutorials. Cornmeal Scones By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials Classic Southern Recipes Pastry Chef Writer Food Stylist Digital Culinary Photo Journalist Editorial Director Modern Southern SocialsNo. 1

A few items from the cupboard will have you well on your way to making hot from the oven scones. All-puropse flour, cornmeal, sugar, baking powder & salt is all that is need in order to get started. Cold butter directly from the icebox is imperative in order to make a good batch of scones. When cut into the flour mixture & dispersed properly, it provides steam once melted in the hot oven & delivers a pleasing texture. Heavy cream offers rich taste. Never substitute lightened items when preparing scones or you will loose that indulgence.

Baking Tutorials. Cornmeal Scones By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Baking Tutorials. Cornmeal Scones By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials Classic Southern Recipes Pastry Chef Writer Food Stylist Digital Culinary Photo Journalist Editorial Director Modern Southern SocialsNo. 2

Whisk together the dry ingredients in a large bowl & be certain the leavening is dispersed evenly throughout the mixture. Have the cream measured ahead of time & the butter already cut into small pieces.

Baking Tutorials. Cornmeal Scones By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Baking Tutorials. Cornmeal Scones By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials Classic Southern Recipes Pastry Chef Writer Food Stylist Digital Culinary Photo Journalist Editorial Director Modern Southern Socials2a

Once the cornmeal, the sugar, the leavening & the salt has been dispersed throughout the flour, cut the cold butter into the mixture using a pastry blender. The mixture should have pockets of fat throughout that resemble small peas. Freeze the mixture 10 minutes to refirm the butter.

Baking Tutorials. Cornmeal Scones By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Baking Tutorials. Cornmeal Scones By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials Classic Southern Recipes Pastry Chef Writer Food Stylist Digital Culinary Photo Journalist Editorial Director Modern Southern Socials2b

Pour the cream over the flour mixture, stirring just until the dry ingredients are moistened.

Baking Tutorials. Cornmeal Scones By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Baking Tutorials. Cornmeal Scones By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials Classic Southern Recipes Pastry Chef Writer Food Stylist Digital Culinary Photo Journalist Editorial Director Modern Southern Socials2c

Expect the mixture to be crumbly yet plenty moist. Use a rubber spatula to fold the dough together just until the mixture forms a ball.

Baking Tutorials. Cornmeal Scones By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Baking Tutorials. Cornmeal Scones By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials Classic Southern Recipes Pastry Chef Writer Food Stylist Digital Culinary Photo Journalist Editorial Director Modern Southern SocialsNo. 3

Turn the dough out onto a parchment paper-lined cutting board. Pat the dough into an 7 1/2-inch round that is approximately 1-inch high. Cut the dough into 8 wedges & place 2 inches apart on a lightly greased baking sheet.

Baking Tutorials. Cornmeal Scones By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Baking Tutorials. Cornmeal Scones By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials Classic Southern Recipes Pastry Chef Writer Food Stylist Digital Culinary Photo Journalist Editorial Director Modern Southern Socials3a

Brush the top of the dough with the remaining cream.

Baking Tutorials. Cornmeal Scones By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials Classic Southern Recipes Pastry Chef Writer Food Stylist Digital Culinary Photo Journalist Editorial Director Modern Southern SocialsNo. 4

Bake the scones in an oven that has been preheated to 400 degrees for 16 to 18 minutes or until the edges are slightly tinged a golden brown & the bottoms are lightly browned. The tops will be a touch pale in overall color. Serve with homemade jam, preserves or apple butter.

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* Southern Born * Southern Bred * Tailgate Queen * Football Fanatic * Buttermilk Lipstick Culinary & Entertaining Techniques Instructor * Cooking & Baking Tutorials * Media Personality * Baking & Pastry Artist * Gardener * Runner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.
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