Blue Corn Scones

Description

Blue Corn Scones

A River of Recipes: Native American Recipes Using Commodity Foods by the USDA Food Distribution Program on Indian Reservations, public domain government resource—original source of recipe

• Serves: 8

Ingredients

• ½ cup roasted blue (or yellow) cornmeal
• 1¾ cup all-purpose flour
• ⅓ teaspoon baking powder
• ¼ teaspoon salt
• 1 stick chilled butter
• ¼ cup light brown sugar
• 2 tablespoons egg mix + ¼ cup water (or 1 egg)
• 2 tablespoons + 2 teaspoons instant nonfat dry milk + ½ cup water (or ½ cup non-fat milk)
• ½ teaspoon vanilla extract

Directions

1. Preheat oven to 375°F. Grease and flour a baking sheet.
2. Stir the dry ingredients in a bowl, then cut the butter into the dry mixture with a pastry blender to form a course meal.
3. Beat the egg with milk, sugar, and vanilla. When smooth, stir into the other mixture until the dough holds together.
4. Knead briefly on a floured surface; pat into an 8” circle; place on baking sheet.
5. Using a pizza cutter or serrated knife, score circle into 8 wedges.
6. Bake for 15 to 20 minutes or until nicely brown.
7. Serve with honey, fruit or jam. Best straight from the oven, but still great the next day.