Corn Scones

Ingredients & Directions

Total time is 30 minutes. Yields 8 scones

1/4 cup butter or margarine
1/2 cup low-fat or whole milk
2 Tablespoons brown sugar
1/2 cup cornmeal
1 1/2 cup unbleached flour
1/4 teaspoon salt
1 teaspoon baking powder
1/4 cup currants

Preheat the oven to 375.

Melt the butter or margarine in a small heavy saucepan. While the butter melts, pour the milk into a medium bowl and mix in the brown sugar. Add the melted butter to the milk mixture. In a separate mixing bowl, combine the cornmeal and flour. Sprinkle in the salt and the baking powder, and mix thoroughly. Stir in the currents. Add the liquid ingredients to the flour mixture and stir until just combined.
On a floured board or countertop, press the dough into an 8-inch circle about 1/2 inch thick. Slice the circle into eighths. Separate the eight wedges and place them on an oiled baking sheet. Bake for 15 to 20 minutes, until puffed and golden.

Note

This comes from the Moosewood Restaurant Cooks at Home cookbook, a cookbook that Joanne Neusner shared with us when we visited this summer. This Moosewood cookbook has recipes that are fast and easy to make. They aren't only vegetarian dishes; there are some fish dishes in it as well. And Moosewood has cut down the fat in many of their recipes by not using as much milk, eggs, and cheese as the older cookbooks by them.