The slight crunch of the cornmeal makes these scones extra special. Sweet bites of currant and apple are perfect to enjoy during brunch but the toffee apple variation was a huge hit with all the small people at my house. Make them both and serve them up with softened butter and some homemade jams and jellies.
1-3/4 cups (425 mL) all-purpose flour
3/4 cup (175 mL) cornmeal
1/4 cup (60 mL) packed brown sugar
1 tbsp (15 mL) baking powder
1/2 tsp each baking soda and freshly ground nutmeg
3/4 cup (175 mL) butter, cubed
3/4 cup (250 mL) buttermilk
1 small red apple, cored and diced
1/4 cup (60 mL) currants
In a large bowl, whisk together flour, cornmeal, sugar, baking powder, soda, nutmeg and salt. Using pastry blender or fingertips cut in butter until mixture resembles coarse crumbs. Drizzle in buttermilk until soft ragged dough forms. Stir in apple and currants.
Scrape out dough onto floured surface and knead gently about 5 times to bring dough together. Pat out into a 9 inch (23 cm) circle. Cut into 8 wedges and place on parchment paper lined baking sheet. Bake in 400 F (200 C) oven for about 15 minutes or until golden.
Makes 8 servings.
For smaller hands: Use a small round cookie cutter and cut dough into smaller size scones.