The slight crunch of the cornmeal makes these scones extra special. Sweet bites of toffee and apple are perfect to enjoy for dessert with a dollop of whipped cream.
Preparation Time: 15 minutes
Bake Time: 15 minutes
1 Â¾ cups (425 mL) all-purpose flour
Â¾ cup (175 mL) cornmeal
Â¼ cup (60 mL) packed brown sugar
1 tbsp (15 mL) baking powder
Â½ tsp each baking soda and freshly ground nutmeg
Â¾ cup (175 mL) butter, cubed
Â¾ cup (250 mL) buttermilk
1 small red apple, cored and diced
Â¼ cup (60 mL) toffee bits
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 toffee.
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.