“I participated in an Ambassador Program on behalf of Influence Central for P.A.N. Cornmeal. I received product samples as well as a promotional item to thank me for my participation.”
We just moved from big city Boston to a tiny little town in New Hampshire for my husband to attend grad school, and already, I've just fallen in love with this adorable, quiet, and oh-so-beautiful place! As soon as the last box was unpacked, I just HAD to bake something and get acquainted with my new kitchen! I was so happy that all of my cooking staples arrived safely and still organized, and that my P.A.N. Cornmeal was sitting on top, saying "Bake with me!" I decided to make up a brunch recipe that I could share with my sweet new neighbors!
P.A.N. Cornmeal has quickly become a staple in my pantry, as well as in many homes around the country. Its already found in most Venezuelan homes and is actually the #1 cornmeal in South America, though this might be the first time you've seen it since it is making its debut in the US. Plenty of foodies are making cornmeal a permanent item on their shopping lists and are enjoying all the versatile ways to cook with it. It actually makes a fantastic base for many brunch favorites like cornbread, waffles, muffins, etc., and it was perfect for my new scones recipe!
You're going to love this quick and easy recipe!
Raspberry Lime Scones Recipe with P.A.N. Cornmeal #PANFan #IC #ad
Ingredients
- 1 ⅓ cups flour
- ⅔ cups P.A.N. Cornmeal
- ½ cup sugar
- 1 Tablespoon baking powder
- ½ teaspoon salt
- 6 Tablespoons cold butter
- ½ cup milk
- 1 ½ cups frozen raspberries
- 1 lime
- 1 cup powdered sugar
Instructions
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Combine dry ingredients in a mixing bowl.
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Cut in the cold butter with a paddle.
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Stir in the milk.
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Form into a ball on the counter.
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Make a well and fill with the frozen raspberries.
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Knead gently until the raspberries are incorporated and form dough into a rectangle.
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Slide a cutting board underneath and use a pizza cutter to slice into triangles.
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Arrange, with space between each scone, on parchment paper.
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Bake at 400 degrees for 12-15 minutes.
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Allow to cool before lifting off the pan.
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Combine the zest and juice from one lime with the powdered sugar to make the glaze.
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Drizzle on top with a spoon and enjoy!
To make the lime glaze, simply combine the zest and juice of one lime with one cup of powdered sugar. Stir and drizzle!
This made quite the beautiful brunch, if I do say so myself! I quickly called my new neighbor over to come eat these with me, and we enjoyed the morning on our porch as I got the scoop on everything there is to do in this cute little town.
The cornmeal really came through! Just like the pizza crust I made last month, I think the cornmeal makes the dough lighter while still giving it a substantial texture without making the final product too dense or heavy. I love how I can replace flour in some of my favorite recipes with this cornmeal and explore new variations of classic combinations. I hope you make some of these DELICIOUS scones this weekend and enjoy a lovely brunch yourself!
For more recipe ideas using P.A.N. Cornmeal, visit their Tumblr page!
gloria patterson says
these look so good................. I love trying scones with different stuff in them Have never saw this PAN cormeal in my local stores. I did see where is avail on amazon