The slight crunch of cornmeal makes these scones extra special. Serve them up with butter and some homemade jams and jellies.
1 3/4 cups all-purpose flour
3/4 cup cornmeal
1/4 cup packed brown sugar
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp freshly ground nutmeg
3/4 cup butter, cubed
3/4 cup buttermilk
1 small red apple, cored and diced
1/4 cup currants
In a large bowl, whisk together flour, cornmeal, sugar, baking powder, soda, nutmeg and salt. Cut in butter until mixture resembles coarse crumbs. Drizzle in buttermilk until soft ragged dough forms. Stir in apple and currants.
Scrape out dough onto a floured surface and knead gently about 5 times to bring dough together. Pat out into a 9 in (23 cm) circle. Cut into 8 wedges, separate, and place on parchment paper lined baking sheet. Bake in preheated 400°F (200°C) oven for about 15 minutes or until golden.
Makes 8 servings.
In a serving: 361 calories, 5 g protein, 18 g fat, 45 g carbs, 2 g dietary fibre, 103 mg calcium, 2 mg iron, 75 mcg folate
Toffee-Apple Variation: Use 1⁄4 cup (50 mL) toffee chips instead of currants.
Small-Hands Variation: Use a small round cookie cutter and cut dough into smaller size scones. Or, pat dough out into a square and cut into small squares to separate and bake, and you won't have any dough scraps to gather up!