Honey Cornmeal Scones

I can count on Jake making pizza every week.

I can count on Elliot mistaking a tulip for a squirrel and trying to fight it.
(He gets embarrassed when we go up close and he realizes it’s just a tulip.)


I can always count on being hungry for corn bread topped with honey, and these scones have that cornbread and honey thing that I find completely irresistible.

These guys are best warm, right out of the oven, but what isn’t? When they are no longer warm, dunk these guys in your coffee. Don’t bother being shy about it. Scones think of coffee as a hot tub.


Honey Cornmeal Scones {8 scones}
Recipe adapted from A Mingling of Tastes


  • 1 large egg
  • 1/2 cup buttermilk
  • 1/4 cup honey
  • 1/2 t vanilla
  • 1 cup whole wheat pastry flour*
  • 1/2 cup all-purpose flour
  • 3/4 cup yellow cornmeal
  • 2 t baking powder
  • 1/4 t salt
  • 2 T packed brown sugar
  • 5 T unsalted butter, cold and cut into cubes or frozen and grated

glaze –

  • 2 T milk
  • 1 T honey

* If you don’t have whole wheat pastry flour substitute 1/2 cup cake flour + 1/2 cup whole wheat flour.


  1. Place the butter in the freezer. Preheat oven to 400 degrees F and line a large baking sheet with parchment paper.
  2. Whisk the egg, buttermilk, honey and vanilla in a medium bowl and set aside.
  3. In another large bowl, whisk together the flours, cornmeal, baking powder, salt and brown sugar. Grate the cold butter using the large holes on the side of your box grater. Add the cold butter and mix it in with a fork until it’s a loose sandy consistency.
  4. Pour wet ingredients into the flour mixture and gently combine just until all the flour is moistened.
  5. Pat into a  half inch high circle and cut into 8 triangles. Place on prepared cookie sheet. Brush with glaze (2T milk + 1 T honey whisked together).
  6. Bake for 15-20 minutes, or until tops are golden and toothpick comes out clean. Cool on baking sheet a couple minutes and transfer to a wire rack. Eat while warm!


Look at at that crumby middle.

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