Sharon's Recipes

OCTOBER: Lemon Cranberry Corn Scones

I wanted to make something special for my September birthday breakfast, so I came up with this recipe.  Hope you enjoy them.  I had them with butter and the Peach Lavender Jam that I had made earlier this season.


2 c. flour
1 c. cornmeal
1/ 3 cup sugar
2 tsp b. powder
1 tsp baking soda
1 tsp salt
1/ 4 tsp freshly ground nutmeg
5 T. unsalted butter

grated rind of one lemon
1 cup dried cranberries

1/ 5 c. buttermilk
1 egg
1.5 tsp vanilla
2 T. heavy cream

Mix the dry ingredients in a bowl. Blend in the butter until it forms a coarse meal.  Toss in the lemon rind and cranberries.

Mix the wet ingredients in a cup, add to the dry and blend until all ingredients come together.  Shape into 3 balls.  Fatten a bit and cut each into four parts. You will have 12 pieces.  Place on a parchment lined baking sheet, 2 inches apart.

Dust with sugar and bake at 450 for 15 – 18 minutes, or as needed in your oven.


| Topics: Recipes |

Call Sharon Myers Fine Catering to plan the menu for your next catered event.