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Berry scones Recipe

   
 

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     Berry scones

Category   Breakfast - Brunch
Sub Category   None
Wine/Beverage
Recommendations 		  none
Ingredients
1 cup Gold Medal all-purpose flour
1 cup whole-grain yellow cornmeal
2 tablespoons granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon grated orange or lemon peel
1/4 teaspoon salt
1/4 cup firm margarine or butter, cut into cubes
2/3 cup vanilla soymilk or fat-free buttermilk
 
1 tablespoon orange juice
1 cup fresh strawberries, coarsely chopped
1 tablespoon vanilla soymilk
1 to 2 tablespoons coarse sugar
1/2 teaspoon of vinilla extract
Instructions
Heat oven to 425°F. Spray cookie sheet with cooking spray, or line with cooking parchment paper.
In large bowl, mix flour, cornmeal, granulated sugar, baking powder, baking soda, grated orange peel and salt. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), just until mixture looks like coarse crumbs. Stir in 1/2 cup soymilk and the orange juice just until flour is moistened. Fold in strawberries.
Place dough on floured surface. Knead 6 to 8 times to form a ball. Divide in half; shape each half into 6x1/2-inch round on cookie sheet. Brush rounds with 1 tablespoon soymilk; sprinkle with 1 to 2 tablespoons coarse sugar. Cut each round into 6 wedges.
Bake 12 to 15 minutes or until tops are lightly browned. Cool 10 minutes. Separate wedges; serve warm.


Originally Submitted 3/29/2012





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