Corn Scones

1. 1

   Preheat oven to 375; lightly butter a 9-inch-diameter circle in the center of a baking sheet.

2. 2

   In a big bowl, stir the flour, cornmeal, brown sugar, baking powder, and salt.

3. 3

   Cut the butter into 1/2 inch cubes; distribute them over the flour mixture; using a pastry blender, cut in the butter until the mixture resembles coarse crumbs.

4. 4

   In another bowl, stir the milk, egg, and vanilla together; add milk mixture to the flour mixture; stir to combine.

5. 5

   With lightly floured hands, pat the dough into an 8-inch diameter circle in the center of the prepared baking sheet.

6. 6

   Brush the egg mixture over the top of the dough.

7. 7

   With a serrated knife, cut into 8 wedges.

8. 8

   Bake for 15-18 minutes, or until the top is lightly browned and a pick comes out clean.

9. 9

   Remove the baking sheet to a wire rack; cool for 5 minutes.

10. 10

    Using a spatula, transfer the scones to the wire rack to cool; recut wedges, if needed.

11. 11

    Serve warm, or cool completely and store in an airtight container.

* Per serving · 4 servings · Values may vary.

No additional tips available.