See Also: Cornmeal Scones(recipes)
cornmeal(dictionary)
cornmeal agar(medicine)
Cornmeal flatbreads(recipes)
cornmeal disease(medicine)
Festive Cornmeal Biscuits(recipes)
Chicken Pot Pie with Cornmeal Crust(recipes)
Cilantro-Cornmeal Dumplings(recipes)
Cornmeal, Sausage and Chile Casserole(recipes)
Cordero Stew with Cornmeal Dumplings(recipes)

Cornmeal Scones (recipes)


Cornmeal Scones

Yield: Makes 16 servings

Serve slightly sweet, currant-dotted cornmeal scones instead of plain cornbread. No one will suspect it has only 3 grams of fat.





Ingredients:



1/2cup dried currants

1cup warm water

1-1/3cups all-purpose flour

2/3cup cornmeal

1/2cup plus 1 teaspoon sugar, divided

1-1/2teaspoons baking powder

1/2teaspoon baking soda

1/4teaspoon salt

1/4cup (1/2 stick) cold margarine, cut into 4 pieces

1/4cup plain nonfat yogurt

3tablespoons fat-free (skim) milk

1egg, lightly beaten

1egg white, lightly beaten









Preparation:





1.Preheat oven to 375°F. Lightly spray baking sheet with nonstick cooking spray; set aside. Place currants in small bowl. Add water; let stand 10 minutes. Drain and discard water.2.Combine flour, cornmeal, 1/2 cup sugar, baking powder, baking soda and salt in large mixing bowl. Cut margarine into flour mixture with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in currants.3.Combine yogurt, milk and whole egg in small bowl. Add to flour mixture, stirring just until dry ingredients are moistened. Turn out dough onto lightly floured surface; knead 5 or 6 times. Shape dough into 8-inch round. Place on prepared baking sheet. Brush with egg white; sprinkle with remaining 1 teaspoon sugar. Cut into 8 wedges. Bake 20 minutes or until lightly browned. Place on wire rack to cool. Cut each wedge in half.









Nutritional Information:







Serving Size: 1 scone (1/16 of total recipe)







Sodium

170 mg







Protein

3 g







Fiber

1 g







Carbohydrate

22 g







Cholesterol

13 mg







Saturated Fat

1 g







Total Fat

3 g







Calories from Fat

23 %







Calories

132









Dietary Exchange:







Fat

1/2







Starch

1-1/2