Indian Pudding Scones

Tiffany Bannworth


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.


★★★★★ 1 vote

10 Min
20 Min


  • 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

How to Make Indian Pudding Scones


  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.

Printable Recipe Card

About Indian Pudding Scones

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

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