My mom loves scones but is acutely aware of how many calories your average coffee shop scone has. I had never made scones and decided to try them but wanted to make them a bit healthier than usual. Luckily, I ran across this recipe from Martha Rose Shulman over at the NY Times. The scones turned out light, crumbly, and delicious — they’re like a cross between a corn muffin and a scone — and my mom approved! (I had to stop myself from eating more than two in one sitting.)
Lemony Cornmeal Cranberry Drop Scones (adapted from this recipe)
- 1 cup whole-wheat flour
- 1 cup medium stone-ground cornmeal
- 1/4 cup sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- dash of ground allspice
- 2 tsp (or so) lemon zest
- 7 tbsp cold unsalted butter, cut into 1/2″ pieces or small squares
- 1 egg
- 2/3 cup buttermilk
- 3/4 cup dried cranberries, soaked for 10′ in warm water & drained
- Preheat the oven to 375 degrees F and lightly grease a baking sheet or two.
- Sift together the flour, cornmeal, sugar, baking powder, soda, salt, and allspice. Dump the mixture into a food processor, add the butter and lemon zest and pulse until the mixture is slightly coarse but even.
- In another bowl, whisk together the egg and buttermilk. Turn on the food processor and slowly pour in the egg mixture. Turn off the processor as soon as the dough comes together (it will be a pretty wet dough). Add the cranberries and pulse a few times to distribute them throughout the dough.
- Drop heaping tablespoons of batter onto the baking sheets. Bake in the middle of the oven for 14-16 minutes, turning the baking sheet front to back halfway through. The scones will be lightly browned.