Post by blackcrowheart on Dec 6, 2005 16:36:17 GMT -5
Blue Corn Scones
1/2 cup Tamaya Roasted Blue Corn Meal
1 3/4 cup all-purpose flour
1/3 teaspoon baking powder
1/4 teaspoon salt
1/4 lb. chilled butter
1/4 cup light brown sugar
1 egg
1/2 milk
1/2 teaspoon vanilla extract
Preheat oven to 375 degrees F.
Grease & flour a baking sheet
Stir the dry ingredients in a bowl then cut the butter into the dry mixture with a pastry blender (or suitable substitute) to form a course meal. Beat the egg with the milk, sugar, and vanilla. When smooth, stir into the other mixture until the dough holds together. Knead briefly on a floured surface; pat into an 8" circle; place on baking sheet. Using a pizza cutter or serrated knife, score circle into 8 wedges. Bake for 15 or 20 minutes (depending on high or low altitude) or until nicely brown. Serve with honey, fruits, jams, or, as the British do, with clotted cream. Best straight from the oven but still great the next day.
1/2 cup Tamaya Roasted Blue Corn Meal
1 3/4 cup all-purpose flour
1/3 teaspoon baking powder
1/4 teaspoon salt
1/4 lb. chilled butter
1/4 cup light brown sugar
1 egg
1/2 milk
1/2 teaspoon vanilla extract
Preheat oven to 375 degrees F.
Grease & flour a baking sheet
Stir the dry ingredients in a bowl then cut the butter into the dry mixture with a pastry blender (or suitable substitute) to form a course meal. Beat the egg with the milk, sugar, and vanilla. When smooth, stir into the other mixture until the dough holds together. Knead briefly on a floured surface; pat into an 8" circle; place on baking sheet. Using a pizza cutter or serrated knife, score circle into 8 wedges. Bake for 15 or 20 minutes (depending on high or low altitude) or until nicely brown. Serve with honey, fruits, jams, or, as the British do, with clotted cream. Best straight from the oven but still great the next day.