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Cornmeal Sage Scones

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By Pillsbury Kitchens
Updated Sep 2, 2010
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Looking for a quick to bake bread idea? Then serve these cornmeal scones ready in 45 minutes – a perfect accompaniment for your meals.

Cornmeal Sage Scones

  • Prep Time 15 min
  • Total 45 min
  • Ingredients 9
  • Servings 8
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Ingredients

  • 1 1/4 cups All Purpose Flour
  • 1/2 cup yellow cornmeal
  • 1/4 cup grated Parmesan cheese
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 teaspoon dried sage leaves, crumbled
  • 1/4 cup margarine or butter
  • 3/4 cup buttermilk

Instructions

  • Step 
    1
    Heat oven to 425°F. Spray cookie sheet with nonstick cooking spray. Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, cornmeal, cheese, baking powder, baking soda, salt and sage; mix well.
  • Step 
    2
    Using pastry blender or fork, cut in margarine until mixture resembles coarse crumbs. Add buttermilk; stir just until dry ingredients are moistened.
  • Step 
    3
    On lightly floured surface, gently knead dough 10 times. Place on sprayed cookie sheet; roll or pat dough into 6 1/2-inch circle. Cut into 8 wedges; do not separate.
  • Step 
    4
    Bake at 425°F. for 20 to 25 minutes or until light golden brown. Cool 5 minutes. Cut into wedges. Serve warm.

Nutrition

170 Calories
7g Total Fat
5g Protein
22g Total Carbohydrate
1g Sugars

Nutrition Facts

Serving Size: 1 Scone
Calories
170
Calories from Fat
60
Total Fat
7g
11%
Saturated Fat
2g
10%
Cholesterol
3mg
1%
Sodium
490mg
20%
Total Carbohydrate
22g
7%
Dietary Fiber
1g
4%
Sugars
1g
Protein
5g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
0%
0%
Calcium
15%
15%
Iron
8%
8%
Exchanges:
1 1/2 Starch; 1 1/2 Other Carbohydrate; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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