It’s handy to keep cornmeal around for polenta, but you can also use it to bake. I wasn’t in the mood for traditional corn muffins, so I found this recipe for Cornmeal Scones. (Note: There’s a typo in the recipe, and step 1 should say to say to mix flour, cornmeal, sugar, baking powder, and salt.) The ingredients are simple, and they’re the kind of thing you can whip up quickly on a Sunday morning.
The scones are nicely crisp on the outside but soft on the inside. I cut the scones on the small side, and plan to freeze most of the batch. They are dusted with sugar but still not overly sweet. You could enjoy them on their own, or with a savory dish, but you will enjoy them!
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