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Cornmeal Scones
Cornmeal Scones
YIELD Makes 16 servings
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Serve slightly sweet, currant-dotted cornmeal scones instead of plain cornbread. No one will suspect it has only 3 grams of fat.
INGREDIENTS
| 1/2 | cup dried currants |
| 1 | cup warm water |
| 1‑1/3 | cups all-purpose flour |
| 2/3 | cup cornmeal |
| 1/2 | cup plus 1 teaspoon sugar, divided |
| 1‑1/2 | teaspoons baking powder |
| 1/2 | teaspoon baking soda |
| 1/4 | teaspoon salt |
| 1/4 | cup (1/2 stick) cold margarine, cut into 4 pieces |
| 1/4 | cup plain nonfat yogurt |
| 3 | tablespoons fat-free (skim) milk |
| 1 | egg, lightly beaten |
| 1 | egg white, lightly beaten |
PREPARATION:
- Preheat oven to 375°F. Lightly spray baking sheet with nonstick cooking spray; set aside. Place currants in small bowl. Add water; let stand 10 minutes. Drain and discard water.
- Combine flour, cornmeal, 1/2 cup sugar, baking powder, baking soda and salt in large mixing bowl. Cut margarine into flour mixture with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in currants.
- Combine yogurt, milk and whole egg in small bowl. Add to flour mixture, stirring just until dry ingredients are moistened. Turn out dough onto lightly floured surface; knead 5 or 6 times. Shape dough into 8-inch round. Place on prepared baking sheet. Brush with egg white; sprinkle with remaining 1 teaspoon sugar. Cut into 8 wedges. Bake 20 minutes or until lightly browned. Place on wire rack to cool. Cut each wedge in half.
This recipe appears in: Biscuits & Scones
NUTRITIONAL INFORMATION:
| Serving Size: | 1 scone (1/16 of total recipe) |
| Sodium | 170 mg |
| Protein | 3 g |
| Fiber | 1 g |
| Carbohydrate | 22 g |
| Cholesterol | 13 mg |
| Saturated Fat | 1 g |
| Total Fat | 3 g |
| Calories from Fat | 23 % |
| Calories | 132 |
DIETARY EXCHANGE:
| Fat | 1/2 |
| Starch | 1-1/2 |
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