I thought this was a good cornmeal scone base, but it needs a smidge of jam or fruit to mask the flavor of leavening. It’s not overwhelming, but it is noticable.
Original Recipe: https://cooking.nytimes.com/recipes/1016842-cornmeal-plum-scones
Quick Plum Jam: (I didn’t make this, but it sounds interesting)
- 3 tbsp honey
- 1 bay leaf
- 3/4lb plums pitted and cut into 1″ cubes
Put honey and bay leaf in a medium skillet over medium heat, simmer until it bubbles and gets darker (approx 2 min). Add plums, cook without moving until the undersides are golden brown (approx 5 minutes), stir then simmer until tender. Chill for at least an hour, up to a week ahead.
- 3/4c heavy cream
- 1 egg
- 1 2/3 (or 275g) flour
- 1/3c (60g) coarse cornmeal or polenta
- 3tbsp (35g) sugar
- 2tsp (7g) baking powder
- 1/2tsp (2g) salt
- 6tbsp (85g) cold butter (original recipe calls for room temp but cold will result in fluffier scones)
Heat oven to 400F. Mix together the heavy cream and egg. Separately, whisk together the dry ingredients, then cut in the butter then drizzle in the cream egg mixture until it makes a smooth dough (most of it, but probably 1/4th ish cups left) .
Pat into 1.25inch round, then cut into 6-8 wedges. Separate them (closer together = less browned scones) and brush with the remaining cream mixture.
Make an indent on the top of the scone for the plum jam and overfill it (so as it bakes it spreads over the whole scone). I did a dollop of jam topped with a whole sliced side of plum. S found the skin too tart. Bake for 15-17 or until golden brown.
Things to try next time:
- Less leavening, the cold butter helps the scones end up fluffier, perhaps 1.5tsp is enough?
- Other fruit — maybe dried cherries or fresh corn mixed in?