Rosemary Corn Scones with Scallions
February 21, 2008
- 2 cups all-purpose flour
- 1/2 cup yellow cornmeal
- 2 teaspoons baking powder
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 6 tablespoons butter, cold and cut in 1/4 inch slices
- 2 teaspoons grated lemon zest
- 1 tablespoon fresh chopped rosemary (you can use less, but I love the taste of rosemary!)
- 1 tablespoon chopped scallions
- 1 egg
- 3/4 cups half and half
- 1 egg
- Confectioners’ sugar for glaze (optional)
- Preheat oven to 400.
- In large mixing bowl, combine flour, cornmeal, baking powder, sugar, and salt. Mix with fork.
- Add butter and blend with fingertips or pastry blender until butter is evenly mixed in chunks.
- Blend in lemon zest and rosemary and chopped scallions.
- Beat egg in small bowl with half and half. Pour into flour mixture and stir with wooden spoon.
- Turn out onto floured board and lightly knead.
- Lightly roll our dough to form 12-inch circle. Using a biscuit cutter or plain 3-inch cookie cutters, cut out dough.
- Transfer to uncoated baking sheet and brush tops with egg.
- Re-roll any scraps and cut remaining dough.
- Bake 10 minutes, remove from oven, generously sift confectioners’ sugar over tops and bake 5 minutes longer.
- If not using powdered sugar, simply skip this step and let bake for additional 5 minutes – total baking time is 15 minutes.
- Remove from baking sheet and let cool on rack. Serve hot, or at room temperature. Great for freezing as well.