Classic Scones
Cornbread & Biscuits
Tender, crumbly scones with a golden top and soft, flaky interior. The perfect companion for afternoon tea with clotted cream and jam.
Prep Time
15 min
Bake Time
18 min
Servings
10
Calories
235
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- ⅓ cup granulated sugar
- 1 tbsp baking powder
- ½ tsp salt
- 1 cup buttermilk
- ⅓ cup unsalted butter, melted
- 1 large egg
Instructions
- 1
Prepare
Preheat oven to 400°F (200°C). Grease a cast-iron skillet or baking pan.
- 2
Mix Dry
Combine cornmeal/flour, sugar, baking powder, and salt.
- 3
Add Wet
Stir in buttermilk, melted butter, and egg until just combined.
- 4
Bake
Pour into prepared pan. Bake 20–25 minutes until golden and set.
Baker's Notes
“The number one rule of biscuits: cold butter, cold buttermilk, and work the dough as little as possible. Every extra fold develops gluten and costs you flakiness.”
— Baker Thomas Moreau
Nutrition Facts
235
cal
8g
Protein
6g
Fat
40g
Carbs
3g
Fiber
275mg
Sodium
Tips & Tricks
- •Don't overmix the batter — a few lumps are fine and prevent tough cornbread.
- •A preheated cast-iron skillet gives the best golden crust.
- •Cold butter is the secret to flaky biscuits — freeze it and grate it in.
Reviews (3)
Bakery-quality bread at home. I followed the recipe exactly and it turned out amazing. The proofing tips really helped.
Made this for a dinner party and everyone wanted the recipe. The bread was the star of the table — warm, crusty, and absolutely delicious.
Five stars! The crust was perfectly crispy and the crumb was soft and airy. I'll never buy store-bought bread again.
Baker Thomas Moreau
Head Baker & Recipe Developer
Red Seal Certified Baker
