Strawberry Cornmeal Scones Recipe
A tasteful and healthy treat to jump-start your day.
Cornmeal scones are the perfect vehicle for fresh-picked ruby-red strawberries. The crunch on the outside paired with the soft and sweet inside makes this the perfect breakfast treat. Whether you wish to make it that day or whip it up the night before, this recipe is perfect for breakfast, lunch and dinner.
For the Scones
1⁄2 c. plus 1 T heavy cream or buttermilk, plus more for brushing
1 large egg
1 tsp. vanilla extract
2 c. all-purpose flour
1⁄2 c. cornmeal
21⁄2 tsp. baking powder
1⁄2 tsp. kosher salt
1⁄2 c. granulated sugar
1⁄2 c. (1 stick) cold unsalted butter, cut into small cubes Zest of 1 lemon
1 c. strawberry slices (from about 11⁄4 c. cleaned and
2 T turbinado sugar (such as Sugar in the Raw)
For the Glaze (optional)
1⁄2 c. confectioners’ sugar
1⁄4 c. freeze-dried strawberries, pulverized in a
blender or food processor (alternative: use a few
drops of red food coloring) 2 T heavy cream
1. Combine the cream, egg, and vanilla in a liquid measuring cup or small bowl and beat thoroughly with a fork. Set aside.
2. In a medium bowl, whisk together the flour, cornmeal, baking powder, salt, and sugar. Add the butter and rub it into the flour mixture with your fingers until there is nothing larger than a small pea. Add the zest and the strawberry slices, coating them with the flour, and then drizzle in the cream mixture, stirring as you go with a large fork, until the dough starts to stick together.
3. Turn dough out onto a lightly floured surface and knead a few times, incorporating any dry bits, but without squishing the berries. Pat dough into a 7-inch circle, lightly flour the top, and transfer to a wax paper–lined plate. Chill until firm, about 30 minutes (or overnight, tightly wrapped).
4. Preheat the oven to 400°F. Brush the top of the chilled dough with more cream and sprinkle with the turbinado sugar. Cut the disk into 8 equal triangles and space them evenly on a parchment-lined sheet pan. Bake in the center of the oven for 18 to 22 minutes, turning the pan around halfway through cooking, until scones are golden brown on the top and edges.
5. Let cool for a few minutes on the sheet pan, then transfer them to a cooling rack or a platter for serving. Serve warm, along with strawberry preserves and mascarpone, if desired.
6. To make the optional glaze, stir together confectioners’ sugar, freeze-dried strawberries, and cream in a small bowl. Add a few drops of water as necessary until the icing is thin enough to drizzle over the scones. Makes 8.
The print version of this article appears with the headline: Breakfast Beauties.
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