This amazing scone recipe makes enough for about eight servings but you can always double the ingredients if you want more. They take about twenty minutes to prepare and about twelve to fourteen minutes to bake. They will look so good, you'll won't want to wait to try them!
Let's Get Started!
The Ingredients To Gather:
Scones:
1/2 cup unsalted butter
2 cups flour
1 cup fine yellow cornmeal
3 tablespoon granulated sugar
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1 cup cold buttermilk
3/4 cup canned or homemade cranberry sauce
1 egg, lightly beaten (optional)
For the Glaze
1 1/2 cups powdered sugar
2 tablespoons orange juice, plus more if necessary
dash of vanilla extract
The Step By Step Directions To Follow:
Place rack in center of oven, preheat oven to 400 degrees F. Line a baking sheet with parchment paper, set aside.
Grate cold butter (using the coarse side of the box grater) into bowl. Add flour, cornmeal, sugar, baking powder, salt. Toss to combine.
Create a well in butter, flour mixture, add buttermilk. Toss wet ingredient with the dry, creating a thick but moist dough.
Transfer dough to a well floured work surface. Roll to a 3/4-inch thickness, fold dough in thirds. Rotate dough a quarter turn, again roll the dough to a 3/4-inch thickness, fold dough in thirds, repeat one more time. Three rolls and folds.
Roll dough one final time into a rectangle about 3/4 inch thickness. Trim edges if necessary, cut 8 scone squares.
Place on prepared baking sheet, use your finger to press and indentation into the center of each scone. You won't press through to the sheet pan, just create an indentation.
Spoon cranberry sauce into each indentation keeping the sauce flush with the edges of the scone, not really heaping.
If you'd like, brush the top of each scone lightly with a beaten egg. This will help the scones brown a bit more.
Bake for 12 – 14 minutes, until puffed and golden brown.
While the scones bake, make glaze. Whisk powdered sugar, orange juice, vanilla extract. The glaze should be thick but still pourable. Add a dash more orange juice until you get the right consistency. Spoon glaze into a ziplock bag, set aside.
Glaze scones once they're mostly cooled by snipping a tiny corner off the ziplock bag and drizzling in stripes. Add a bit more fresh cranberry sauce atop.
Finished!
These cranberry cornmeal scones are so delicious you may want them for breakfast as often as possible! Have you made these scones yet?
Let Us Know What You Thought!
Article Source: Joy The Baker
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