Tiffany Bannworth Recipe

Indian Pudding Scones

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
Serves:
8-9
Prep Time:
Cook Time:

Ingredients

1 c
flour
1/2 c
cream of wheat, instant
1/2 c
corn meal
4 Tbsp
baking powder
3/4 c
dark brown sugar
1 tsp
vanilla
1 Tbsp
dark molasses
1 tsp
cinnamon
1/2 stick
butter, cold
Find more recipes at goboldwithbutter.com
1/2 can(s)
corn, drained
4 Tbsp
water from canned corn
1/2 c
butterscotch chips, optional
dark brown sugar
Kitchen Crew

Janet got "Chocolate Covered Cherry Mice"

You observe situations before diving in, choosing words and actions wisely. You're the loyal friend and...

TAKE THE QUIZ and find out what Halloween treat you are!

Directions Step-By-Step

1
Mix together all the ingredients, save butter and extra brown sugar.
2
Cut in butter. Lightly flour a cutting board. Arrange dough into a thick circle. Refrigerate for 10 minutes.
3
Cut into slices. Sprinkle with brown sugar.
4
Place slices on a greased cookie sheet.
5
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