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Cornmeal-Berry Scones
Cornmeal-Berry Scones
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Prep Time:
15 minutes
Total Time:
30 minutes
Wholesome cornmeal scones with fresh strawberries - a heart-healthy breakfast delight from Betty Crocker!
Ingredients:
  • 1 cup Gold Medal™ all-purpose flour
  • 1 cup whole-grain yellow cornmeal
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon grated orange or lemon peel
  • 1/4 teaspoon salt
  • 6 tablespoons firm butter, cut into cubes
  • 1/2 cup vanilla soymilk
  • 1 tablespoon orange juice
  • 1 1/2 cups strawberries, coarsely chopped
  • 1 tablespoon vanilla soymilk
Instructions:
  • Preheat oven to 425°F and prepare a cookie sheet by spraying with cooking spray or lining with parchment paper.
  • In a large bowl, combine flour, cornmeal, 2 tablespoons of sugar, baking powder, baking soda, orange peel, and salt. Use a pastry blender to cut in butter until mixture resembles coarse crumbs. Gently mix in 1/2 cup of soy milk and orange juice until flour is just moistened. Carefully fold in strawberries.
  • Transfer the dough to a floured surface and knead it 6 to 8 times until it forms a ball. Divide the dough in half and shape each half into a 6 x 1/2-inch round on a cookie sheet. Brush the rounds with 1 tablespoon of soy milk and sprinkle with 1 to 2 tablespoons of sugar. Cut each round into 6 wedges.
  • Bake for 12 to 15 minutes until the tops turn a beautiful golden brown. Gently separate the wedges and serve while warm.

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