CCFB News» February 2019

2 c all-purpose flour        ½ c yellow cornmeal

2 T baking powder           2 T sugar

½ t salt                                6 T butter cut in ¼ inches

2 t grated lemon zest      1 t fresh chopped rosemary

1 egg                                   ¾ c buttermilk

1 egg beaten                     confectioner’s sugar for glaze

Pre-heat oven to 350°.  In large bowl, combine flour, cornmeal, baking powder, salt, sugar.  Mix with fork.  Add butter and cut in with pastry blender until mixed in evenly.  Blend in lemon zest and rosemary and set aside.  Beat egg in small bowl, add buttermilk.  Pour into flour mixture and stir with wooden spoon, turn out on floured board and knead.  Roll out to 12-inch circle.  Cut out 3-inch circles with a glass or cookie cutter.  Put on uncoated cookie sheet and brush top with beaten egg.  Bake 10 minutes.  Remove from oven, sprinkle with sugar return to oven for 5 minutes longer.  Set aside to cool on a rack.  Yields 10-12 scones.

Recipe reprinted with permission from member, Donna Nykaza-Jones, Steger, found in our 2018 Cookfresh Recipe Collection Brochure, available online at www.cookcfb.org/discover-local/recipes.

Please submit your recipes for the 2019 Cookfresh Recipe Brochure by mailing to the Farm Bureau or to [email protected].