Cornmeal Cranberry Drop Scones Recipe

Name: Cornmeal Cranberry Drop Scones
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 2 teaspoons finely chopped lemon zest; 3 1/2 ounces (7 tablespoons) cold unsalted butter, cut into 1/2-inch pieces; 1 egg; ⅔ cup buttermilk; 100 grams (3/4 cup) dried cranberries, soaked for 10 minutes in warm water and drained

Servings: persons

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
1/2 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons finely chopped lemon zest
3 1/2 ounces (7 tablespoons) cold unsalted butter, cut into 1/2-inch pieces
1 egg
⅔ cup buttermilk
100 grams (3/4 cup) dried cranberries, soaked for 10 minutes in warm water and drained

1
Preheat the oven to 375 degrees.
2
Line baking sheets with parchment.
3
Sift together the flour, cornmeal, sugar, baking powder, baking soda and salt.
4
Dump any bran remaining in the strainer into the bowl.
5
Place in the bowl of a food processor fitted with the steel blade.
6
Add the butter and lemon zest and pulse until you have a coarse, even mixture.
7
In a separate bowl, whisk together the egg and the buttermilk.
8
Turn on the food processor and add the egg mixture to the flour mixture.
9
As soon as the dough comes together, turn off the machine.
10
Add the cranberries and pulse just a few times to distribute through the dough.
11
Dont pulse too many times or the cranberries will be chopped.
12
Drop the batter by heaped tablespoons onto the parchment-lined baking sheets, leaving an inch or more of space between each one.
13
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.

683

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Cornmeal Cranberry Drop Scones falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cornmeal Cranberry Drop Scones

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