Hey remember that leftover cranberry pulp a bit back? Here is a use for some of it.
Cranberry Cornmeal Scones
- 1 1/2 cups unbleached flour
- 1/2 cup cornmeal
- 4 tbsp sugar
- 1 tsp cinnamon
- 2 tsp baking powder
- 1/2 tsp baking soda
- 4 tbsp butter
- 4 tbsp cranberry pulp (sauce or jam can be used too)
- 1/2 cup buttermilk
Heat oven to 425. Mix all the dry ingredients together in a bowl. Cut butter into flour until it resembles coarse crumbs. Add cranberry pulp and enough buttermilk to form a rough dough. Quickly knead dough until it forms a smooth ball, about 1 minute. If too sticky add more flour, to dry more buttermilk. Press into a seven-inch disk and place on a greased baking sheet. Cut into eight pieces but do not separate. Bake until done in the center and brown on top, about 20 minutes. Serve drizzled with honey or sorghum.
I love everything about this. Wish there was a LOVE button. An amazing texture and a perfect fruit and flavor to deliver with it. I’d love it without the honey or sorghum, as well.
Reblogged this on The ObamaCrat™.
Such an original recipe! My husband will absolutely love this: cornmeal, scones and cranberries. I can’t pass this up to surprise him.
I never saw a recipe quite like this!! I looking forward to making it! (I’ve been away for a month… boy… do I have tons of posts to catch up on!!)
What a beautiful way to bake a scone, love the presentation. I can sure see this on a buffet table for sure.
I love scones!
I love any excuse to make scones!
I am just crazy about this idea. Anything with Cornmeal catches my absolute attention.