Buttermilk, cheddar, cornmeal scones
Ingredients
  • 1 3/4 cups flour
  • 1 Tbsp baking powder
  • 1 Tbsp granulated sugar
  • 3/4 tsp salt
  • 1/4 cup cold butter, cut into cubes
  • 1 cup grated old cheddar
  • 1/2 cup diced ham
  • 2 green onions, sliced
  • 3/4 cup buttermilk
  • 1/4 cup cornmeal
  • 1 egg
  • 1 Tbsp buttermilk for bushing
  • 2 Tbsp cornmeal for dusting
Instructions
  1. Preheat oven to 400F
  2. Combine flour with baking powder, sugar and salt in a large bowl. Using a fork or a pastry blender, work in butter until flour mixture is crumbly.
  3. Stir in cheese, ham and onions.
  4. Combine 3/4 cup buttermilk and 1/4 cup cornmeal, add egg, whisk lightly.
  5. Pour into flour mixture. Using a wooden spoon, stir until just combined. Gently gather into a ball. Slice into 2 equal-sized portions.
  6. Sprinkle remaining 2 Tbsp cornmeal on counter, or a board. Place 1 portion of dough on top and gently pat into a 6 in circle. Cut into 6 wedges.
  7. Repeat with remaining dough, pressing into remaining cornmeal on counter before cutting.
  8. Place wedges on baking sheet at least 1 in apart, brush lightly with buttermilk. Bake in centre of oven until lightly golden 14 - 16 min.
  9. Makes 12 scones.
  10. NOTES: I used back bacon instead of ham and added some rosemary to one half of the batch because I love it!
  11. *Recipe from Chatelaine Holiday 100 + best recipes
Recipe by Keeping With The Times at https://www.keepingwiththetimes.com/buttermilk-cheddar-cornmeal-scones/