Lemon Cornmeal Scones

Lemon Cornmeal Scones
34
3 Reviews
Scones often accompany the tradition of afternoon tea. Enjoy both the lemon flavor and slight cornmeal crunch.
15 min
Prep Time
40 min
Total Time
8 scones

Ingredients

Topping

2 tablespoons
sugar
1 teaspoon
freshly grated lemon zest

Scones

1 1/2 cups
all-purpose flour
1/2 cup
yellow cornmeal
2 tablespoons
sugar
4 teaspoons
baking powder
1/2 teaspoon
salt
6 tablespoons
cold Land O Lakes® Butter, cut into chunks
1/3 cup
Land O Lakes® Half & Half
2
large Land O Lakes® Eggs
2 teaspoons
freshly grated lemon zest

Directions

  1. Heat oven to 400°F.
  2. Combine all topping ingredients in bowl; set aside.
  3. Combine flour, cornmeal, 2 tablespoons sugar, baking powder and salt in bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs.
  4. Stir in half & half, eggs and 2 teaspoons lemon zest just until moistened. Turn dough onto lightly floured surface; knead 5 to 8 times until smooth, adding only enough flour as necessary to keep dough from sticking to surface.
  5. Pat dough into 9-inch circle on greased baking sheet. Sprinkle topping evenly over dough. Score circle into 8 wedges with knife, do not separate.
  6. Bake 15-20 minutes or until lightly browned. Cool 10 minutes. Carefully separate scones.

Recipe Tips

Prepare scones as directed above, stirring in 1/2 cup sweetened dried cranberries, chopped dried apricots or chopped pecans with flour.

Nutrition Facts (1 scone)

Calories
250
Cholesterol
80mg
Carbohydrates
32g
Protein
5g
Fat
11g
Sodium
490mg
Dietary Fiber
1g

Recipe Comments and Reviews

Rating

This is easy and delicious. They rise beautifully and the corn meal adds a hearty touch to a very light scone. Serve them warm with honey or lemon curd.

Rating

If using splenda, double the amount called for and add a little honey to cut through the bitterness of the cornmeal.

Rating

Light inside and crusty outside,, served warm with a pat of butter...the lemon sugar topping gives this an added touch..excellent.

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