- 1 ⅓ cups all-purpose flour, plus flour for work surface
- ½ cup yellow cornmeal, preferably stone-ground
- 4 teaspoons baking powder
- Pinch of salt
- 3 tablespoons granulated sugar
- ½ cup cold unsalted butter, in pieces
- ½ cup chopped dried cranberries
- 1 large egg, lightly beaten
- ½ cup buttermilk
- Preserves and creme fraiche (optional)
- Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Nutritional analysis per serving (16 servings)
135 calories; 6 grams fat; 3 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 17 grams carbohydrates; 0 grams dietary fiber; 5 grams sugars; 2 grams protein; 27 milligrams cholesterol; 129 milligrams sodium
about 16 scones
- Preheat oven to 450 degrees. Adjust rack to upper third of the oven.
- Mix the flour, cornmeal, baking powder, salt and sugar in a food processor, and process to blend. Add the butter and pulse until you have a uniformly crumbly mixture. Transfer it to a bowl. Lightly toss in the dried cranberries.
- Lightly stir in the egg and buttermilk, using a fork or your fingertips. The ingredients should be moistened just enough so they come together to form a ball of soft dough.
- Pat the dough on a lightly floured board to a thickness of half an inch. Cut it in two-and-a-half-inch rounds. Gently re-form any scraps and cut a few additional rounds.
- Put rounds on foil-covered baking sheets and bake until the biscuits are beginning to brown on top, about 15 minutes. Remove from the oven, allow to cool briefly, then serve, or cool completely and warm just before serving. If desired, serve with good preserves and creme fraiche.