Cornmeal Rosemary Scones with Sage Butter
Cornmeal Rosemary Scones with Sage Butter
A delicious addition to brunch or afternoon tea, these savory scones are also bold enough to stand up to main courses like beef chili or chicken stew. The sage butter is so delicious that you might even find yourself spreading it on toast after the scones are long gone.
Ingredients
For Scones:
- 2 cups flour
- 1 cup yellow cornmeal
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 3 tablespoons rosemary, coarsely chopped
- 12 tablespoons unsalted butter, chilled
- 1 cup buttermilk
- 2 tablespoons cream
- For Herb Butter:
- 1 stick salted butter
- 2 tablespoons sage, chopped
- 2 tablespoons thyme
Instructions
- Preheat oven to 425°.
- Mix the dry ingredients together.
- Using a pastry blender or food processor, cut in the butter until mixture resembles coarse meal.
- Add the buttermilk and blend well.
- Place dough on cornmeal dusted board and roll out to ½ inch thick.
- With a 2-inch cookie cutter, cut into 16 shapes or scones into 10 wedges.
- Brush tops of each with cream.
- Bake for 12 minutes or until golden brown.
- Mix ingredients for herb butter until well blended.
- Serve scones with herb butter.
Quick Notes
Recipe source: Pamela Clark, The Thyme Savor, Raleigh, NC; www.thethymesavor.com
Time: 45 minutes
Servings: 12
