Cornbread Scones


An across-the-pond snack meets Southern goodness in these crispy-on-the-outside, fluffy-on-the-inside wedges that are best served with generous slathers of butter.

Cornbread Scones
Makes 8
  • 1 cup plain yellow cornmeal
  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 2½ teaspoons baking powder
  • 1¼ teaspoons kosher salt, divided
  • ⅓ cup cold unsalted butter, cubed
  • ½ cup whole buttermilk
  • 2 large eggs, divided
  1. Line a small baking sheet with parchment paper.
  2. In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and 1 teaspoon salt. Using a pastry blender or 2 forks, cut butter into flour mixture until it resembles coarse crumbs.
  3. In a small bowl, whisk together buttermilk and 1 egg. Stir buttermilk mixture into flour mixture with a fork until a dough begins to form.
  4. Turn out dough onto a heavily floured surface, and gently fold and pat dough until smooth, 4 to 5 times. Gently press dough into a 6-inch circle. Cut into 8 wedges. Place wedges on baking sheet, and refrigerate for 10 minutes.
  5. Preheat oven to 375°. Spray wells of an 8-well cast-iron wedge pan with cooking spray.
  6. In a small bowl, whisk together remaining egg and remaining ¼ teaspoon salt. Place dough wedges in pan; brush with egg mixture. Bake until lightly browned and a wooden pick inserted in center comes out clean, about 15 minutes. Let cool in pan for 5 minutes; serve warm.