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8 scones

Ingredients Nutrition


  1. Preheat oven to 375°; lightly butter a 9-inch-diameter circle in the center of a baking sheet.
  2. In a big bowl, stir the flour, cornmeal, brown sugar, baking powder, and salt.
  3. Cut the butter into 1/2 –inch cubes; distribute them over the flour mixture; using a pastry blender, cut in the butter until the mixture resembles coarse crumbs.
  4. In another bowl, stir the milk, egg, and vanilla together; add milk mixture to the flour mixture; stir to combine.
  5. With lightly floured hands, pat the dough into an 8-inch diameter circle in the center of the prepared baking sheet.
  6. Brush the egg mixture over the top of the dough.
  7. With a serrated knife, cut into 8 wedges.
  8. Bake for 15-18 minutes, or until the top is lightly browned and a pick comes out clean.
  9. Remove the baking sheet to a wire rack; cool for 5 minutes.
  10. Using a spatula, transfer the scones to the wire rack to cool; recut wedges, if needed.
  11. Serve warm, or cool completely and store in an airtight container.

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