Cornmeal Scones (and the Bob’s Red Mill Giveaway continues)

October 3, 2012

Further to my post on Monday, Bob’s Red Mill invited me to create a soup recipe using their 13-bean soup mix.  I developed 13-bean soup with Kielbasa, which is featured on the Bob’s Red Mill site this week.

They also invited me to try other products, and one of the items that I chose was their fine grind cornmeal, which is wonderful in these cornmeal scones.

I have been using their baking powder, baking soda, and sea salt for several months now in my baking, and I cannot believe the difference in the quality.  I have always been an advocate of buying in bulk, but after trying these ingredients, I just can’t go back.  And after doing the math, while you’ll pay a bit more in retail, you save substantially if you buy directly from the Bob’s Red Mill site.

On a scale of 10, the wedding cupcakes that I made for my friend Sarah’s wedding went from an 8 to a 12 in terms of rise and overall fluffiness.  Same deal for my white chocolate scones.

I have been making more and more recipes with cornmeal, including that amazing roasted cherry tomato tart from Canadian Living a few months back, and in that particular post, I talked about the exceptional flavour from the cornmeal.  Which just happened to be Bob’s Red Mill medium grind cornmeal.  So following that, I wanted to try this cornmeal scone recipe that I had found on

I am now addicted to the almost nutty taste of the cornmeal and the crumbly texture of this scone.


They go great with soup, particularly a hearty soup like this week’s 13-bean soup with Kielbasa, since the smoky soup is such a flavour and texture contrast to the nutty sweetness of these cornmeal scones.

They also freeze very well, so one night when I was on my own, I decided to reheat some sloppy joe filling that I had made a froze earlier, and I re-heated these scones (which were frozen after being fully baked).  This was a great flavour combination and a nice departure from toast and buns.

So back to the giveaway.  As a re-cap, here are the details of this week’s draw.  There are two generous prize packages available.

All you have to do to enter is answer the following question in the comment section below:   What is your favourite type of bread or scone to serve with a hearty soup?

You may also enter a comment on Monday’s post and this coming Friday’s post, giving you three chances in total to win.

Each prize package contains the following:
  • 13-bean soup mix
  • Bean-soup seasoning mix
  • Black Bean soup mix
  • Vegi bean soup mix
  • Arborio rice
  • Cornmeal (fine)
  • Baking powder
  • Baking soda
  • Sea salt
  • Quinoa
I have tested all of these products, plus several more.  This generous value-packed bundle will provide you lots of great soup this winter and will cover a lot of holiday baking.
You’ll also be able to try their pre-washed, gluten-free quinoa (I will have more recipes using quinoa over the next few weeks, as I have been reviewing two that are dedicated to quinoa – as well as giveaways for those books).  I will also be featuring recipes using the various bean soup mixes throughout the fall and winter as well.
Here’s the fine print for the draw:
  1. To enter, simply answer in the comments section:  What is your favourite Bob’s Red Mill product?  Never tried it?  No problem!  If you win this package, what would you try first?
  2. When entering your comment, please ensure that you include your full email address so that if you win, you can be contacted.  You can use your first name only in the comments section, and rest assured, your email information will never be shared.
  3. If you win, you will be contacted by email and required to respond within 24 hours with your mailing address.
  4. Your prize will be sent to you directly by Bob’s Red Mill.
  5. Open to residents of U.S. and Canada.
  6. Contest closes on Monday, October 8th at 6 pm EST.
Cornmeal Scones (and the Bob’s Red Mill Giveaway)


  • 2 cups all-purpose flour
  • 1/3 cup cornmeal
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup cold butter or 1/2 cup cold margarine, cut in 8 pieces
  • 3/4 cup buttermilk


  1. Heat oven to 400°F.
  2. Mix flour, cornmeal, baking powder, baking soda and salt in medium bowl.
  3. Cut in butter using pastry blender or 2 knives, until mixture looks like fine crumbs.
  4. Stir in buttermilk so dough leaves sides of bowl and forms a ball.
  5. Turn dough onto lightly floured surface.
  6. Knead lightly 10 times.
  7. Pat or roll into 7 inch circle on ungreased cookie sheet that has been sprinkled with cornmeal.
  8. Score top into 8 wedges, cutting down halfway to the bottom.
  9. Bake 20 to 25 minutes or until light brown.
  10. Immediately remove from cookie sheet, carefully separate wedges.



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{ 6 comments… read them below or add one }

Linda October 3, 2012 at 9:13 am

Hmmm nice fresh crusty italian bread with Mum’s stew… that brings back memories! Thanks again for another great post, the cornmeal scones look delicious.


Shelly October 3, 2012 at 10:39 am

I love pairing soups and stews with jalapeno cornbread or regular cornbread when there are sensitive mouths around!


Krista October 3, 2012 at 10:41 am

My mom always made crusty garlic bread out of Kaiser roll halves. Half would be with browned and bubbly mozzarella cheese on top and half without. I could never decide which I liked better. Ok, now my mouth is watering!


kent smith October 3, 2012 at 4:19 pm

I like butter and grape jelly with warmed cornbread. Cornbread goes well with Thanksgiving Dinner in place of regular bread or rolls. Marsha


Sandra October 3, 2012 at 8:15 pm

These scones look and sound delicious.


Ashley October 3, 2012 at 11:35 pm

I haven’t tried their products yet but I really want to make the scones now!


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