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Lemon Cornmeal Scones
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2 tablespoons sugar

1 teaspoon freshly grated lemon zest


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

How to make

  1. STEP 1

    Heat oven to 400°F.

  2. STEP 2

    Combine all topping ingredients in bowl; set aside.

  3. STEP 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. STEP 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. STEP 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. STEP 6

    Bake 15-20 minutes or until lightly browned. Cool 10 minutes. Carefully separate scones.

Tip #1

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

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