How To Make Spring Onion & Feta Cornbread Scones with Chipotle Butter
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Serves:
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/4 cup unsalted butter, cold and cubed
- 1/2 cup crumbled feta cheese
- 1/2 cup finely chopped spring onion
- 1 cup buttermilk
Instructions
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Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
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In a large mixing bowl, whisk together the cornmeal, flour, baking powder, and salt.
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Add the cold butter to the flour mixture and use your hands or a pastry cutter to cut it into the dry ingredients until it resembles coarse crumbs.
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Stir in the crumbled feta cheese and chopped spring onion.
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Pour in the buttermilk and mix until just combined. Be careful not to overmix as it will result in dense scones.
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Transfer the dough onto a lightly floured surface and gently knead it a few times to bring it together.
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Pat the dough into a 1-inch thick circle and cut it into 8 wedges.
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Place the scones onto the prepared baking sheet and bake for 18-20 minutes or until golden brown.
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While the scones are baking, prepare the chipotle butter by combining 1/2 cup softened unsalted butter with 1-2 tsp chipotle powder, depending on your desired level of heat.
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Serve the warm scones with a dollop of chipotle butter on top.
Nutrition
- Calories : 345kcal
- Total Fat : 16g
- Saturated Fat : 10g
- Cholesterol : 45mg
- Sodium : 612mg
- Total Carbohydrates : 40g
- Dietary Fiber : 4g
- Sugar : 3g
- Protein : 10g
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