Cornbread Scones
Try this Cornbread Scones recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 12
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 2 large eggs
- 1/2 tsp salt
- 2 tsp baking powder
- 1/2 tsp xanthan gum
- 1/2 cup cold butter
- 1/4 cup corn meal
- 1 cup gluten-free flour (i use bob's red mill 1-to-1 glu
- 1/2 cup corn flour
- 1/3 upcold buttermilk
- Carbohydrate 11.1062524986821 g
- Cholesterol 91.3977777938789 mg
- Fat 9.57721500624794 g
- Fiber 0.327402766651577 g
- Protein 2.90866527693175 g
- Saturated Fat 5.47469678173725 g
- Serving Size 1 1 scone (51g)
- Sodium 39.6008888607737 mg
- Sugar 10.7788497320305 g
- Trans Fat 0.834942889330851 g
- Calories 142 calories
Preheat oven to 400°F.Whisk dry ingredients (gluten-free flour, corn meal, corn flour, baking powder, xanthan gum, and salt) into large bowl.Cut butter into small chunks, add to dry ingredients and mix. You want the butter to be distributed evenly into the dry mixture in very small pieces. The resulting mixture should be crumbly.Put the eggs and buttermilk into a small bowl and whisk until they are a little foamy.Slowly add the egg and buttermilk mixture to the dry ingredients, mixing as you pour.Mix until well blended. Batter will be sticky.Place a sheet of parchment paper over a baking pan.Drop ¼ cup dough balls onto pan & let rest for 15 minutes.Bake for 15-20 minutes or until golden brown.
