Guest guest Posted June 28, 1999 Report Share Posted June 28, 1999 * Exported from MasterCook * Corn Scones Recipe By : Moosewood Restaurant Cooks at Home, page 53 Serving Size : 8 Preparation Time :0:30 Categories : Moosewood Vegetarian Quick Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup butter or margarine 1/2 cup low-fat or whole milk 2 tablespoons brown sugar 1/2 cup cornmeal 1 1/2 cups unbleached white flour 1/4 teaspoon salt 1 teaspoon baking powder 1/4 cup currants Preheat the oven to 375°. Melt the butter or margarine in a small heavy saucepan. While the butter melts, pour the milk into a medium bowl and mix in the brown sugar. Add the melted butter to the milk mixture. In a separate mixing bowl, combine the cornmeal and flour. Sprinkle in the salt and the baking powder, and mix thoroughly. Stir in the currants. Add the liquid ingredients to the flour mixture and stir until just combined. On a floured board or countertop, press the dough into an 8-inch circle about 1/2 inch thick. Slice the circle into eighths. Separate the eight wedges and place them on an oiled baking sheet. Bake for 15 to 20 minutes until puffed and golden. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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