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Ingredients

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Directions

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  • 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.)

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  • 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.

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  • 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; 12 g total fat; 7 g saturated fat; 1 g polyunsaturated fat; 3 g monounsaturated fat; 71 mg cholesterol; 243 mg sodium. 62 mg potassium; 32 g carbohydrates; 1 g fiber; 11 g sugar; 4 g protein; 0 g trans fatty acid; 437 IU vitamin a; 1 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 48 mcg folate; 0 mcg vitamin b12; 111 mg calcium; 1 mg iron;

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