epicurious
Lemon Cornmeal Scones
This lemon cornmeal scone recipe was inspired by classic Italian-style lemon cornmeal cake. Bake ahead and store in the freezer for an easy brunch option.
👥 12 Servings👤 Jeanine Donofrio📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●food processor
- ●baking sheet
- ●oven
📝 Preparation Steps
1
In a medium bowl, whisk together the eggs, almond milk, and lemon juice and zest.
large eggs2
2
In a food processor, place the all-purpose and whole wheat flours, the cornmeal, sugar, baking powder, and salt and pulse several times to combine. Add the hardened coconut oil and pulse a few times until just combined. Add the egg mixture and process until the dough just comes together. Be careful not to overmix.
whole wheat flour, spooned and leveled1 cup
3
Remove the dough from the food processor and place on a floured surface. Knead lightly, using more flour as needed to prevent sticking. Form the dough into a ball, divide it in half, and flatten each half into a 1-inch thick disk. Place on a parchment paper–lined baking sheet and freeze for ⏱️ 20 minutes.
4
Preheat the oven to 400°F and line another baking sheet with parchment paper.
5
Remove the dough from the freezer and cut each disk into 6 wedges. Separate the wedges and arrange them on the prepared baking sheet. Bake for 15 to ⏱️ 17 minutes, or until golden brown around the edges. Transfer to a wire rack to cool.
6
Make the glaze and zest topping: In a medium bowl, whisk together the powdered sugar and lemon juice until smooth. Drizzle over the cooled scones and sprinkle with the zest. Do ahead: Store lemon cornmeal scones in an airtight container at room temperature for 1 to 2 days or freeze for up to 3 months.
powdered sugar1 cup
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