Cornmeal-Berry Scones

You'll be tempted to eat these scrumptious scones right away, but they are even better after cooling for 10 minutes. The extra cooling time allows the scones to become set, making them more tender.

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The Quick Take & Nutrition Info

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The Quick Take:

Calories 140
Fat 4 1/2g
Saturated Fat 0g
Sodium 190mg

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Nutrition Information:

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Scone

Calories: 140
Calories from Fat: 40),

% Daily Value

Total Fat: 4 1/2g; 4 1/2%
(Saturated Fat 0g, 0% Trans Fat 0g 0% ),
Cholesterol: 0mg; 0%;
Sodium: 190mg; 190%;
Total Carbohydrate: 22g; 22%
(Dietary Fiber 1g 1% Sugars 5g 5% ),
Protein: 2g; 2%

% Daily Value*:

Vitamin A: 4%;
Vitamin C: 8%;
Calcium: 4%;
Iron: 6%;

Exchanges:

1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;

Carbohydrate Choices:

1 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Prep Time 15 min
Total Time 40 min
Servings 12

Ingredients

1: cup Gold Medal® all-purpose flour

1: cup whole-grain yellow cornmeal

2: tablespoons granulated sugar

1: teaspoon baking powder

1/2: teaspoon baking soda

1/4: teaspoon grated orange or lemon peel

1/4: teaspoon salt

1/4: cup firm margarine or butter, cut into cubes

2/3: cup vanilla soymilk or fat-free buttermilk

1: tablespoon orange juice

1: cup fresh strawberries, coarsely chopped*

1: tablespoon vanilla soymilk

1: to 2 tablespoons coarse sugar

Directions

1 Heat oven to 425°F. Spray cookie sheet with cooking spray, or line with cooking parchment paper.
2 In large bowl, mix flour, cornmeal, granulated sugar, baking powder, baking soda, grated orange peel and salt. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), just until mixture looks like coarse crumbs. Stir in 1/2 cup soymilk and the orange juice just until flour is moistened. Fold in strawberries.
3 Place dough on floured surface. Knead 6 to 8 times to form a ball. Divide in half; shape each half into 6x1/2-inch round on cookie sheet. Brush rounds with 1 tablespoon soymilk; sprinkle with 1 to 2 tablespoons coarse sugar. Cut each round into 6 wedges.
4 Bake 12 to 15 minutes or until tops are lightly browned. Cool 10 minutes. Separate wedges; serve warm.

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We calculated the nutrition of this recipe at the time it was created on 09/09/2011. NOTE: We do not include optional ingredients in our calculations.