Source: Midwest Living

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Recipe Summary test

prep:
30 mins
bake:
12 mins
total:
42 mins
Servings:
12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, combine flour, cornmeal, baking powder, lemon peel, 1/2 teaspoon thyme and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in center of the flour mixture; set mixture aside.

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  • In a medium bowl, combine eggs, the 3/4 cup whipping cream and the 1/3 cup honey. Add egg mixture all at once to flour mixture. Using a fork, stir just until moistened. (Dough will be very sticky.)

  • Turn dough out onto a well-floured surface. Knead dough by folding and gently pressing it for 6 to 8 strokes or until dough is nearly smooth. Pat or lightly roll dough into a 8-inch circle about 1 inch thick. Cut into 12 wedges. Place dough wedges 2 inches apart on a large ungreased baking sheet. Brush wedges with additional whipping cream.

  • Bake in a 400 degree F. oven for 12 to 15 minutes or until golden brown. Remove scones from baking sheet to a serving plate. Drizzle a little additional honey over each wedge before serving. If you like, garnish with thyme leaves. Serve warm. Makes 12 scones.

Nutrition Facts

249 calories; fat 12g; cholesterol 71mg; saturated fat 7g; carbohydrates 32g; mono fat 3g; poly fat 1g; insoluble fiber 1g; sugars 11g; protein 4g; vitamin a 437.3IU; vitamin c 0.6mg; thiamin 0.2mg; riboflavin 0.2mg; niacin equivalents 1.4mg; folate 48.4mcg; vitamin b12 0.1mcg; sodium 243mg; potassium 62mg; calcium 111.1mg; iron 1.4mg.
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