If you’ve got a crowd coming for Thanksgiving, make some of these for breakfast or for afternoon tea. You can whip them up quickly.

Ingredients

  • 130 grams (1 cup) whole-wheat pastry flour
  • 130 grams (1 cup) fine stone-ground cornmeal
  • 50 grams (1/4 cup) unrefined sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 teaspoons finely chopped lemon zest
  • 3 ½ ounces (7 tablespoons) cold unsalted butter, cut into 1/2-inch pieces
  • 1 egg
  • cup buttermilk
  • 100 grams (3/4 cup) dried cranberries, soaked for 10 minutes in warm water and drained
  • Nutritional Information
    • Nutritional analysis per serving (20 servings)

      113 calories; 4 grams fat; 2 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 17 grams carbohydrates; 1 gram dietary fiber; 6 grams sugars; 1 gram protein; 20 milligrams cholesterol; 117 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

20 3-inch scones

Preparation

  1. Preheat the oven to 375 degrees. Line baking sheets with parchment.
  2. Sift together the flour, cornmeal, sugar, baking powder, baking soda and salt. Dump any bran remaining in the strainer into the bowl. Place in the bowl of a food processor fitted with the steel blade. Add the butter and lemon zest and pulse until you have a coarse, even mixture.
  3. In a separate bowl, whisk together the egg and the buttermilk. Turn on the food processor and add the egg mixture to the flour mixture. As soon as the dough comes together, turn off the machine. Add the cranberries and pulse just a few times to distribute through the dough. Don’t pulse too many times or the cranberries will be chopped.
  4. Drop the batter by heaped tablespoons onto the parchment-lined baking sheets, leaving an inch or more of space between each one. Bake one baking sheet at a time in the middle of the oven for 15 to 20 minutes, reversing the baking sheet front to back halfway through, until lightly browned.
  • Advance preparation: These will keep for a couple of days, but the fresher they are, the better.

50 minutes

Dining and Cooking