Easy Corn Scones

Susan Feliciano


I think too much about cooking! This recipe popped into my head last night about 3 a.m. - so I got up and made it this morning.
They turned out good - they have a crunchy outside and a great flavor for either savory or sweet toppings. I used butter and sweet potato butter.

pinch tips: Perfect Bacon Every Time





5 Min


15 Min




1/4 c
1/4 c
self-rising cornmeal
1 1/4 c
bisquick baking mix
1/2 c
(or so) buttermilk

Directions Step-By-Step

Preheat oven to 450°. Prepare a biscuit pan or stone baking sheet. I prefer the stone for my scones and biscuits. You do not need to grease it, but if using a metal pan you might benefit from lining it with parchment.
Stir together the sugar and cornmeal. Stir in the Bisquick until all are well-blended. Stir in the buttermilk until you get a soft dough, not a batter. It should leave the sides of the bowl and look like it's ready to turn out and knead.
Turn the ball of dough out onto the prepared pan. Flatten into a round disk about 3/4" high. Cut with a pizza cutter into 8 wedges, but do not separate them. Let set at room temperature about 10 minutes, until oven is fully preheated.
Bake 12-15 minutes until softly done in center. Cool for 5-10 minutes on the pan, then slice with a serrated knife along the lines of the wedges. Serve with butter and jam or fruit butters. Good with soup, too!

About this Recipe

Course/Dish: Other Breakfast, Biscuits
Main Ingredient: Rice/Grains
Regional Style: American
Other Tags: Quick & Easy, Heirloom