Corn Scones
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| |
| | 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 |
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| (ID: 11332) Mirror: rec.food.recipes: Fri, Aug 8, 2003 |