Cornmeal Cranberry Drop Scones
Updated Oct. 16, 2023
- Total Time
- 20 minutes
- Cook Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 130grams (1 cup) whole-wheat pastry flour
- 130grams (1 cup) fine stone-ground cornmeal
- 50grams (¼ cup) unrefined sugar
- 2teaspoons baking powder
- ½teaspoon baking soda
- ¼teaspoon salt
- 2teaspoons finely chopped lemon zest
- 3½ounces (7 tablespoons) cold unsalted butter, cut into ½-inch pieces
- 1egg
- ⅔cup buttermilk
- 100grams (¾ cup) dried cranberries, soaked for 10 minutes in warm water and drained
Nutritional analysis per serving (20 servings)
112 calories; 5 grams fat; 3 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 17 grams carbohydrates; 2 grams dietary fiber; 7 grams sugars; 2 grams protein; 86 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 375 degrees. Line baking sheets with parchment.
- Step 2
Sift together the flour, cornmeal, sugar, baking powder, baking soda and salt. Dump any bran remaining in the strainer into the bowl. Place in the bowl of a food processor fitted with the steel blade. Add the butter and lemon zest and pulse until you have a coarse, even mixture.
- Step 3
In a separate bowl, whisk together the egg and the buttermilk. Turn on the food processor and add the egg mixture to the flour mixture. As soon as the dough comes together, turn off the machine. Add the cranberries and pulse just a few times to distribute through the dough. Don’t pulse too many times or the cranberries will be chopped.
- Step 4
Drop the batter by heaped tablespoons onto the parchment-lined baking sheets, leaving an inch or more of space between each one. Bake one baking sheet at a time in the middle of the oven for 15 to 20 minutes, reversing the baking sheet front to back halfway through, until lightly browned.
- Advance preparation: These will keep for a couple of days, but the fresher they are, the better.
Private Notes
Comments
I liked the taste a lot, but didn't like the "spread." So, I cubed the butter and froze it before pulsing it in. After dropping them on the cookie sheet, I refrigerated them for an hour. I also turned on the convection fan, so they were perfectly done at 15 minutes and didn't really spread out. Now I'm turning into "that person": I also used an extra teaspoon of baking powder and added a handful of chopped, toasted walnuts. I get asked to bake these over and over!
A favorite; flavorful and easy to make. Dough can be shaped by hand if you prefer less shaggy looking scones.
Used All Purposed flour instead of whole wheat. Added 1/2 cup of chopped pecans. Doubled the amount of baking soda to 1 teaspoon. Did not soak dried cranberries. Scones came out perfect! No excessive spreading. Baked 20 min at 375F.
I have made these more than several times and would like to share my adaptations. I use regular organic AP flour, I use organic coarse sugar and increase the amount to 1/2 cup, Increase the zest to 3 teaspoons. I also add a 1/4 cup of chopped pecans. I use an old fashioned 2" ice cream scoop with a trigger release to drop nice rounded equal size mounds. They come out nice without too much spreading. I get regular requests for the recipe and to make them again!
I made these for brunch when I had company. Everyone loves them! That said, I did modify the recipe slightly. I added about a quarter cup more sugar and a quarter cup of chopped pecans. I also used plain whole wheat flour instead of pastry flour. I set them out on the parchment paper using a 2 inch diameter scoop. They looked lovely and did not spread. I will definitely be making them again.
Used All Purposed flour instead of whole wheat. Added 1/2 cup of chopped pecans. Doubled the amount of baking soda to 1 teaspoon. Did not soak dried cranberries. Scones came out perfect! No excessive spreading. Baked 20 min at 375F.