Corn Scones
 
  375
  yield 6 large or 8 smaller ones
 
  nonstick spray
1 cup  unbleached all-purpose flour
1 cup  cornmeal
2 tsp  baking powder
1/8 tsp  baking soda
1/2 tsp  salt
3 to 5 Tbsp  sugar
6 Tbsp  cold unsalted butter
2/3 cup  cold buttermilk
1 large  egg
 
preheat the oven to 375 degrees f. lightly spray both a baking tray and a 
1/3-cup measure with non-stick spray. place the flour, cornmeal, baking 
powder, baking soda, salt and sugar in a food processor fitted with the 
steel blade. process briefly to combine them. cut the butter into thin 
slices and distribute them on top of the dry mixture. using several long 
pulses, process butter is uniformly cut into the dry ingredients, and the 
resulting mixture resembles a coarse meal. pour the 2/3 cup buttermilk 
into a 2-cup liquid measure. add the egg, and beat gently with a fork or a 
small whisk til well blended. with the food processor running, pour the 
buttermilk mixture directly through the feed tube and into the dough. as 
soon as the batter comes together (after about 2 seconds), turn off the 
machine. remove the food processor blade. use the sprayed 1/3-cup measure 
(from step 1) to reach into the work bowl and lift out a hunk of batter, 
then shake it out onto the prepared baking tray. continue this process til 
you have 6 or 8 hunks of batter, arranged several inches apart on the 
tray. bake in the center of the oven for 20 minutes, or until golden brown 
spots appear all over. cool on a rack for at least 15 minutes before 
serving. 
 
source: "mollie katzen's sunlight cafe" 
book info: http://tgcmagazine.com/bin/track/click.cgi?id=80 
to subscribe visit http://tgcmagazine.com/subscribe 
 
 
-- 
(ID: 11332) Mirror: rec.food.recipes: Fri, Aug 8, 2003


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