Buckwheat Cornmeal Scones Food

CORNMEAL SCONES

Steps:

• Heat oven to 400°F.
• Mix flour, cornmeal, baking powder, baking soda and salt in medium bowl.
• Cut in butter using pastry blender or 2 knives, until mixture looks like fine crumbs.
• Stir in buttermilk so dough leaves sides of bowl and forms a ball.
• Turn dough onto lightly floured surface.
• Knead lightly 10 times.
• Pat or roll into 7 inch circle on ungreased cookie sheet that has been sprinkled with cornmeal.
• Score top into 8 wedges, cutting down halfway to the bottom.
• Bake 20 to 25 minutes or until light brown.
• Immediately remove from cookie sheet, carefully separate wedges.
• Serve warm.

BUCKWHEAT CORNMEAL SCONES

Steps:

• Whisk the egg, milk, and cream together and set aside.
• Combine the flours, cornmeal, sugar, baking powder and salt.
• Add the butter, coarsely chopped. Work the butter into the flour mixture leaving some clumps slightly larger others.
• Slowly add the milk mixture until the dry mixture is just wet. The dough should be rough and sticky, but hold together in a ball when lightly kneaded. If it is too wet, add a bit more all purpose flour.
• Turn the dough out onto a lightly floured surface and shape it so it is about 3/4 inch thick. Cut the dough into equal sized pieces and form the scones.
• Place on a parchment lined baking sheet, and refrigerate until ready to bake.
• Preheat the oven to 425F Brush the tops of each scone with a bit of milk, and sprinkle with a bit of raw sugar if desired.
• Bake for 12 to 15 minutes, or until the tops are golden brown. Cool on a wire rack, and serve immediately.

CORNMEAL PLUM SCONES

Steps:

• Put honey and bay leaf in a medium skillet over medium heat. Simmer until honey is bubbling and turns a shade darker, about 2 minutes.
• Place plums in honey. Cook, without moving, until undersides are golden brown, about 5 minutes. Stir plums and cook 1 to 2 minutes longer, until tender but not falling completely apart. If the caramel starts to get too brown, stir in a teaspoon or two of water and lower the heat. Scrape plums and syrup into a bowl and chill for at least 1 hour. (Plum compote can be made up to a week ahead.)
• Heat oven to 400 degrees. Line a baking sheet with parchment.
• In a small bowl or measuring cup, mix together the cream and egg.
• In a large bowl, whisk together flour, cornmeal, sugar, baking powder and salt (or you can do this in a food processor). Using a fork, pastry cutter or your fingertips, cut butter into flour until the mixture forms coarse crumbs (or pulse in a food processor). Drizzle in as much of the cream mixture as you need to make a smooth, moist but not wet dough. Save remaining cream-egg mixture for brushing.
• Turn dough out onto prepared baking sheet. Pat into a 1 1/4-inch thick round. Using a paring knife, cut 8 wedge-shaped scones (as though you were cutting slices of pie) and push them apart on the baking sheet to separate them 1/2 inch apart. Brush dough with remaining cream-egg mixture, or use more cream if you've run out of the mixture.
• Using your fingertips, make a deep indentation about 1 inch in diameter in the center of each scone. Tuck some plum into the hole. Transfer pan to oven and bake until uniformly golden brown, 15 to 17 minutes. Cool 5 minutes on the pan, then transfer to a wire rack to cool completely. Serve scones with extra plum compote and butter on the side if you like.

CORNMEAL CHEDDAR SCONES

Steps:

• Preheat oven to 425°.
• Place the first 7 ingredients in a food processor.
• Add 3/4 cup butter; pulse 3-4 times or until mixture resembles coarse meal.
• Place flour mixture in a large bowl; stir in cheese.
• Wish together egg and buttermilk until blended.
• Make a well in the center of dry ingredients; add egg mixture, stirring just until dry ingredients are moistened.
• Turn dough out onto a floured surface; knead lightly 3-4 times.
• Put dough into a 10 x 7 inch rectangle.
• Cut into 15 squares.
• Place squares on a parchment paper-lined baking sheet.
• Brush tops with melted unsalted butter, and sprinkle with sea salt.
• Bake for 20 minutes or until golden.

CORNMEAL AND BUCKWHEAT BLUEBERRY MUFFINS

Steps:

• Preheat oven to 375 degrees. Oil or butter muffin tins. Sift together whole wheat flour, buckwheat flour, salt, baking powder and baking soda into a medium bowl. Stir in cornmeal.
• In a separate large bowl whisk eggs with buttermilk or kefir, honey, and oil. Quickly stir in flour mixture. Fold in berries.
• Using a spoon, measuring cup or ice cream scoop, fill muffin cups to the top. Bake 25 minutes, or until lightly browned and well risen. Remove from the oven and if muffins come out of the tins easily, remove from tins and allow to cool on a rack. If they don't release easily, allow to cool in tins, then remove from tins.

MIMI'S CORNMEAL SCONES

Steps:

• Mix first 5 ingredients in a medium bowl.
• Cut in the butter using pastry blended till it looks like fine crumbs.
• Stir in buttermilk so dough leaves sides of bowl and forms a ball.
• Turn dough onto lightly floured surface and knead lightly about 10 times.
• Pat or roll into a 7-inch circle on ungreased cookie sheet that has been sprinkled with cornmeal.
• Score into 8 wedges, cutting down halfway to the bottom.
• Bake in 400 degree oven for 20-25 minutes or till light brown.
• Immediately remove from sheet and carefully separate wedges.
• Serve warm.
• NOTE: If the dough is too dry, stir in an additional 1-2 tablespoons of buttermilk; sometimes I will add an extra tablespoon while mixing, but you try it for the first time.