Corn Scones
|
|
| 375 |
| yield 6 large or 8 smaller ones |
|
| nonstick spray |
1 cup | unbleached all-purpose flour |
1 cup | cornmeal |
2 tsp | baking powder |
1/8 tsp | baking soda |
1/2 tsp | salt |
3 to 5 Tbsp | sugar |
6 Tbsp | cold unsalted butter |
2/3 cup | cold buttermilk |
1 large | egg |
|
preheat the oven to 375 degrees f. lightly spray both a baking tray and a |
1/3-cup measure with non-stick spray. place the flour, cornmeal, baking |
powder, baking soda, salt and sugar in a food processor fitted with the |
steel blade. process briefly to combine them. cut the butter into thin |
slices and distribute them on top of the dry mixture. using several long |
pulses, process butter is uniformly cut into the dry ingredients, and the |
resulting mixture resembles a coarse meal. pour the 2/3 cup buttermilk |
into a 2-cup liquid measure. add the egg, and beat gently with a fork or a |
small whisk til well blended. with the food processor running, pour the |
buttermilk mixture directly through the feed tube and into the dough. as |
soon as the batter comes together (after about 2 seconds), turn off the |
machine. remove the food processor blade. use the sprayed 1/3-cup measure |
(from step 1) to reach into the work bowl and lift out a hunk of batter, |
then shake it out onto the prepared baking tray. continue this process til |
you have 6 or 8 hunks of batter, arranged several inches apart on the |
tray. bake in the center of the oven for 20 minutes, or until golden brown |
spots appear all over. cool on a rack for at least 15 minutes before |
serving. |
|
source: "mollie katzen's sunlight cafe" |
book info: http://tgcmagazine.com/bin/track/click.cgi?id=80 |
to subscribe visit http://tgcmagazine.com/subscribe |
|
|
-- |
(ID: 11332) Mirror: rec.food.recipes: Fri, Aug 8, 2003 |