Brown Sugar Cornmeal Scones
*This post is sponsored by Pompeian Grapeseed Oil. I received free product in exchange for this post. All opinions are my own.
There’s something about a chill in the air that puts me in the mood to bake! The house somehow feels cozier with something baking in the oven, and I feel more at peace with a plate of freshly baked goods on the counter. I will warn you – these scones will not last long on your counter!
These are seriously the BEST scones I have EVER had. Most scones are dry and crumbly….these are divine….especially warm out of the oven. I got this recipe from my mom, and love making these for my own children. A warm scone for breakfast is the perfect start to a school day. I know you are going to love these.
I used the Pompeian Grapeseed Oil to spray my baking sheet. My scones slid right off the pan – baked to a golden perfection. I highly recommend the Pompeian Grapeseed Oil for all of your holiday baking needs.
Coming from delicate wine grapes, the Pompeian Grapeseed Oil reduces the absorption of food, preserving its natural flavor. And its high smoke point makes it ideal for your heavy load of holiday baking.
1 1/2 cups flour
3/4 cup cornmeal
2 tsp baking powder
1/4 tsp salt
1/3 cup butter, cut into small pieces
1/2 cup milk
1/4 cup packed brown sugar (I always add a little more.)
1 tsp vanilla
Pompeian Grapeseed Oil
1. Preheat your oven to 375 degrees.
2. In a large bowl (I used my KitchenAid for the whole process), mix together the flour, cornmeal, baking powder and salt.
3. Using a pastry blender (or simply mixing on low speed), cut in butter until the dough is crumbly.
5. Turn the dough out onto a floured surface and knead a few times. Pat the dough into an 8 inch circle. (Guesstimate…it doesn’t have to be perfect.)
6. Score the dough into 8 wedges, not cutting all the way through. Bake for approximately 15 minutes, or until golden.