This buttery and slightly sweet, star-shaped bake is a little bit Southern and totally tasty. For best texture, be sure to use plain fine-ground cornmeal, preferably organic. We used yellow, but any color will work just as well.
Honey Cornbread Scones
Serves: 8
Ingredients
- 3 cups all-purpose flour
- ½ cup fine-ground cornmeal
- ¼ cup granulated sugar
- 4½ teaspoons baking powder
- 1 teaspoon fine sea salt
- ⅔ cup cold unsalted butter, cubed
- 1 cup cold buttermilk
- 1 large egg, lightly beaten
- 3 tablespoons Honey Butter, melted (recipe follows)
Instructions
- Preheat oven to 375°. Line a rimmed baking sheet with parchment paper.
- In a large bowl, whisk together flour, cornmeal, sugar, baking powder, and salt. Using a pastry blender or 2 forks, cut butter into flour mixture until it resembles coarse crumbs. Stir in 1 cup buttermilk until a shaggy dough begins to form. Working gently, bring mixture together with hands until a dough forms. (If mixture seems dry and dough won’t come together, add more buttermilk, 1 tablespoon at a time, until it does. Dough should be somewhat firm.)
- Turn out dough onto a lightly floured surface, and knead gently until smooth by patting dough and folding it in half 4 to 5 times. Using a rolling pin, roll out dough to a 1½-inch thickness. Using a bench knife or bowl scraper, cut dough in thirds. Stack on top of each other and flatten slightly with hands. Using a rolling pin, roll out dough to a 1-inch thickness. Using a 2½-inch star-shaped cutter dipped in flour, cut as many scones as possible from dough without twisting cutter, rerolling scraps once. Place scones 2 inches apart on prepared baking sheet. Freeze scones until firm, approximately 15 minutes.
- Brush tops of cold scones with egg.
- Bake until edges of scones are golden brown, approximately 20 minutes. Let cool on baking sheet for 5 minutes before brushing tops of scones with melted Honey Butter. Serve immediately.
Honey Butter
Serves: 1/2 cup
Ingredients
- ½ cup unsalted butter, room temperature
- 1 tablespoon honey
- ¼ teaspoon fine sea salt
Instructions
- In a small bowl, stir together butter, honey, and salt until combined. Place in an airtight container, refrigerate, and use within 1 week. Let come to room temperature before transferring to a condiment bowl.