Cornmeal 'dropped' Scones
- Total Time
- 1 hour
- Rating
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Ingredients
- ⅓cup cornmeal, preferably stone-ground
- ⅔cup all-purpose flour
- ½teaspoon sugar
- ½teaspoon baking soda
- ½teaspoon salt
- ½teaspoon baking powder
- 1large egg
- ½cup buttermilk
- Oil or drippings for the pan
Nutritional analysis per serving (22 servings)
30 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 5 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 1 gram protein; 49 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
In a medium bowl, combine dry ingredients. In a separate bowl, beat egg and buttermilk. Add liquid ingredients to dry ingredients and blend until just combined. Do not overmix. May be prepared up to 1 hour in advance to this point.
- Step 2
Grease a skillet or griddle as you would for pancakes. Heat over medium-high heat. Drop in batter by scant tablespoons and cook about 1 minute each side, or until puffy and golden brown. Drain briefly on paper towels and serve hot.
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