Cornmeal Shortcakes

11 ingredients
5 steps

Ingredients

  • 1 3/4 cups all-purpose flour
  • 1/4 cup plain yellow cornmeal
  • 6 tablespoons cold butter, cut into pieces
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon lemon zest
  • 2 tablespoons sugar
  • 1 large egg, lightly beaten
  • 2/3 cup whipping cream
  • 1 tablespoon butter, melted
  • 1 1/2 teaspoons sugar

Directions

  1. 1
    Preheat oven to 425°. Combine first 7 ingredients in a food processor. Process mixture 20 seconds or until mixture resembles coarse sand. Transfer mixture to a large bowl.
  2. 2
    Whisk together egg and cream; add to flour mixture, stirring just until dry ingredients are moistened and a dough forms.
  3. 3
    Turn dough out onto a lightly floured surface, and knead 3 to 4 times.
  4. 4
    Transfer dough to a lightly greased baking sheet. Pat or roll dough into a 6-inch circle. Cut into 6 wedges; gently separate wedges by 1 inch. Brush tops with melted butter. Sprinkle with 1 1/2 tsp. sugar.
  5. 5
    Bake at 425° for 18 to 23 minutes or until golden and firm to touch.

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