I usually try not to make recipes that already have about three million recipes online (the web guys, it’s HUGE) without making a twist on it or at least doing something that makes it special, unique, and completely mine. I enjoy being creative.
This weekend though was not one of those weekends that I could keep up this happy mask that has always been my face and try to pretend I had even the slightest energy to be creative and suffer the consequences (which, sometimes can be great -just ask my family). After a declining week and a more than disappointing weekend, I was completely and utterly defeated. I wanted to come back to a reliable recipe that I made earlier in the week when spirits were high and sturdy.
Earlier, I made scones that were originally intended to have strawberries in them but alas, being myself, I accidentally forgot the strawberries. I decided that overworking the dough was worse than no strawberries so 1/2 of them ended up with none. I still mixed the strawberries in with the second rolling of the dough. When they came out of the oven, steaming and crackling golden, I couldn’t help myself but to try just one of the “accidentals.” I lifted the top off a scone without strawberry, all the while trying not to burn myself 😛 , and spread a layer of jam on top. It was absolutely unbelievable. The top crust was slightly crunchy and the middle was cotton like.
These replicas came out exactly like the ones earlier in the week and did not to the least, disappoint. Unfortunately, I cannot vouch for their authenticity (being Chinese -it’s a miracle sesame seeds didn’t make it in!) as I have never set foot on European soil but I will say these are the best round scone-like thingies I have ever made. Considering I have baked way too many round objects in my life, that is not an assumption to be taken lightly.
These orange cornmeal scones are lofty, and so full of themselves! Coming out of the oven, they’re softer than a pillow and ever so slightly sweetened with a satisfying crunch from the cornmeal. A light layer of jam, butter, or whatever floats your boat makes these scones rise to a god-like edacity. When they’ve cooled, they are less air-like, more satisfying and dense but nevertheless, completely delectable.
Preheat the oven to 425 F.
Work the butter, all purpose flour, whole wheat flour, cornmeal, orange zest, sugar, salt, and baking powder together until there are small chunks of butter and the mixture roughly resembles coarse sand.
Add in the milk, first 1/4 cup then 1 tbsp at a time if needed. The dough should just barely come together.
Turn the dough onto a lightly floured surface and pat into a rectangle. Fold like an envelope and pat into a rectangle again. Fold in half.
Roll the dough to a thickness of around 1/2 inch. Cut out circles or wedges and place on a parchment lined baking sheet.
Brush with milk and sprinkle with sugar.
Bake for 15-20 minutes or until golden.