Cornmeal Scones

Cornmeal Scones

Cornmeal Scones

Serve slightly sweet, currant-dotted cornmeal scones instead of plain cornbread. No one will suspect it has only 3 grams of fat.


Makes 16 servings


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


  1. 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.
  2. 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.
  3. 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.

Nutritional Information

Serving Size: 1 scone (1/16 of total recipe)
Calories 132
Calories from Fat 23 %
Total Fat 3 g
Saturated Fat 1 g
Cholesterol 13 mg
Carbohydrate 22 g
Fiber 1 g
Protein 3 g
Sodium 170 mg

Dietary Exchange

Starch 1-1/2
Fat 1/2

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