Indian Pudding Scones

Tiffany Bannworth Recipe

By Tiffany Bannworth MissAnubis

What a delicious start to the day! I had mine with English Breakfast Tea and my husband with coffee.

The kids enjoyed these as much as we. I let them do the scone slicing on this one.

You could enjoy them traditionally or with the addition of the butterscotch chips. Both are lovely.

Recipe Rating:
 1 Rating
Prep Time:
Cook Time:


1 c
1/2 c
cream of wheat, instant
1/2 c
corn meal
4 Tbsp
baking powder
3/4 c
dark brown sugar
1 tsp
1 Tbsp
dark molasses
1 tsp
1/2 stick
butter, cold
1/2 can(s)
corn, drained
4 Tbsp
water from canned corn
1/2 c
butterscotch chips, optional
dark brown sugar
Janet Tharpe

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Directions Step-By-Step

Mix together all the ingredients, save butter and extra brown sugar.
Cut in butter. Lightly flour a cutting board. Arrange dough into a thick circle. Refrigerate for 10 minutes.
Cut into slices. Sprinkle with brown sugar.
Place slices on a greased cookie sheet.
Bake at 350F until toothpick comes out clean or about 15 to 20 minutes.

About this Recipe

Course/Dish: Biscuits, Sweet Breads
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids