Recipe to Try: Lemon Cornmeal Scones

03 Apr, 2015

hhgregg's Lemon Cornmeal Scone recipe

Lemon Cornmeal Scones


Try these Lemon Cornmeal Scones to pair with your morning coffee or cup of tea at your next brunch gathering. #FoodieFriday



  • 2 Tbsp sugar
  • 1 tsp freshly grated lemon peel


  • 1 1/2 cups all purpose flour
  • 1/2 cup yellow cornmeal
  • 2 Tbsp sugar
  • 4 tsp baking powder
  • 1/2 tsp salt
  • 6 Tbsp cold butter, cut into 6 pieces
  • 1/3 cup half & half
  • 2 eggs
  • 2 tsp lemon peel, grated



Combine sugar and lemon peel in small bowl; set aside.


Preheat oven to 400° F. Combine flour, cornmeal, sugar, baking powder and salt in large bowl; cut in butter with pastry blender until mixture resembles coarse crumbs. Stir in half & half, eggs and 2 teaspoons lemon peel just until moistened.

Turn dough onto lightly floured surface; knead 5 to 8 times until smooth, adding only enough flour as necessary to keep dough from sticking to surface. Pat dough into 9-inch circle on greased baking sheet. Sprinkle topping evenly over dough. Score circle into 8 wedges with knife, do not separate.

Bake for 15 to 20 minutes or until lightly browned. Cool 10 minutes. Carefully separate scones.


Prepare scones as directed above, stirring in 1/2 cup sweetened dried cranberries, chopped dried apricots or chopped pecans with flour.

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