Do you like cornbread? Do you like scones? If so, then definitely try these scones! They taste like cornbread but are in the shape and have the texture of scones. In our family, we usually have cornbread as a side for chili or barbeque ribs. These scones, especially made mini, would be perfect for such occasions! They’re quite simple to make and can easily be kept in the freezer until you are ready to bake and eat warm scones.
This post contains an affiliate link to one of my very favorite ingredients. This way it is easy for you to find the ingredient I used at the best price I’ve found. If you click on the link and purchase anything from Amazon, I will receive a very small percentage of the sale, to support what I do here. Thank you!
Link to my favorite gluten-free flour blend is here.
Cornbread Scones (gluten and nut free)
Ingredients
- 1 cup (2 sticks) cold unsalted butter
- 1 egg
- ⅔ cup sweetened vanilla yogurt
- 4 tbsps honey divided
- 2 tsps vanilla extract
- ¾ tsp salt
- 1 ½ cups Gluten-Free Flour Blend I always use Bob's Red Mill Gluten-Free 1:1 Baking Flour
- 1 ½ cups cornmeal certified gluten-free if needed
- 1 tbsp baking powder
- ½ tsp baking soda
Instructions
- Chop off 2 tbsps from one of the sticks of butter and reserve for later. Cut the remaining butter into small cubes and place in the freezer.
- In a small bowl, whisk the egg, yogurt, 2 tbsps honey, vanilla, and salt together.
- Combine the GF flour, cornmeal, baking powder, and baking soda in a food processor. Remove the butter from the freezer and add it to the food processor. Pulse the butter into the dry ingredients until there are no big butter chunks, small chunks are okay (actually good). While pulsing the food processor, stream in the wet ingredients and keep mixing until a dough forms.
- Turn the dough out onto the counter (I didn’t need to dust mine with GF flour). Gently knead to mix in all the crumbly bits.
- If you would like standard sized scones, shape the dough into a large circle, about 2 inches thick. If you would like mini scones, equally split the dough in two, and shape 2 circles, about 1 inch thick. Cut the circle(s) into 8 equal pieces, and place each piece on a parchment lined baking sheet with some space in between each one. Place in the fridge or freezer.
- Now you can move on to the next step, or just store them in the freezer and bake in the morning or whenever you are ready for freshly baked scones.
- Heat the oven to 350 degrees F (177 C). In a small glass bowl, combine 2 tbsps honey with the reserved 2 tbsps butter. Heat in the microwave until the butter is melted. Mix well until smooth. Remove the scones from the freezer, brush the tops of each one with the honey butter, and bake for 20-30 minutes for normal size, or 15-20 minutes for mini scones. You’ll know they’re done when they start to turn golden brown. Let them cool for at least a few minutes before serving. Drizzle/brush on more of the remaining honey butter before eating. Enjoy!
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