Buttermilk, cheddar, cornmeal scones

When I'm hosting Christmas and cooking THE BIG MEAL, I sometimes forget that people - adults and children - still need a lunch! This is where I have trouble. My appetite dictates that I can go from breakfast to dinner with a tiny little snack in between (OK, I admit - it's the popcorn, chocolates and slices that put a damper on my appetite . . .)  Anyhoo, to get ahead of the game this year I've put a plan in place. I made these savoury scones to serve with a bowl of soup. They are in the freezer right now and all I have to do is take them out, put them on a cookie sheet and re-heat. Instant, homemade, tasty, and satisfying. Hmmmm, now what soup am I going to serve . . .

Buttermilk and Cheddar Cornmeal Scones
PREP 20 MIN | TOTAL 35 MIN

1 3/4 cups flour
1 Tbsp baking powder
1 Tbsp granulated sugar
3/4 tsp salt
1/4 cup cold butter, cut into cubes
1 cup grated old cheddar
1/2 cup diced ham
2 green onions, sliced

3/4 cup buttermilk
1/4 cup cornmeal
1 egg


1 Tbsp buttermilk for bushing
2 Tbsp cornmeal for dusting


PREHEAT oven to 400F

COMBINE flour with baking powder, sugar and salt in a large bowl. Using a fork or a pastry blender, work in butter until flour mixture is crumbly. Stir in cheese, ham and onions. Combine 3/4 cup buttermilk and 1/4 cup cornmeal, add egg, whisk lightly. Pour into flour mixture. Using a wooden spoon, stir until just combined. Gently gather into a ball. Slice into 2 equal-sized portions.

SPRINKLE remaining 2 Tbsp cornmeal on counter, or a board. Place 1 portion of dough on top and gently pat into a 6 in circle. Cut into 6 wedges. Repeat with remaining dough, pressing into remaining cornmeal on counter before cutting. Place wedges on baking sheet at least 1 in apart, brush lightly with buttermilk. Bake in centre of oven until lightly golden 14 - 16 min.

MAKES 12 SCONES

NOTES: I used back bacon instead of ham and added some rosemary to one half of the batch because I love it!


*Recipe from Chatelaine Holiday 100 + best recipes


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