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Baking recipe · from the recipe book

Garlic Oil, Parsley and Cornmeal Buttermilk Scones

Crisp-edged, tender scones with a gentle cornmeal crunch, mellow golden garlic, lots of fresh parsley, oregano and cracked black pepper.

Garlic Oil, Parsley and Cornmeal Buttermilk Scones

Ingredients

  • 2⅓ cups300 gAll-purpose flour
  • ¾ cup90 gYellow cornmeal, whole-grain
  • 2½ tsp12 gBaking powder
  • ½ tsp2 gBaking soda
  • ¾ tsp4 gSalt
  • 1¼ tsp3 gBlack peppercoarsely cracked
  • 2 tsp2 gDried oregano
  • ½ cup115 gUnsalted buttercold, cut into small cubes
  • 5 cloves15 gGarlicminced
  • 1 tbsp15 gOlive oil
  • ½ cup chopped30 gFresh parsleyfinely chopped
  • 1 cup (240 ml)240 gButtermilk, low-fatcold
  • 1 large50 gEggsbeaten

Steps

  1. Warm the olive oil in a small skillet over low heat, add the garlic and cook 2 to 3 minutes, stirring, until soft and just pale gold. Scrape the garlic and oil into a small bowl and let cool completely, about 10 minutes.
  2. Heat the oven to 425°F (220°C) and line a baking sheet with parchment.
  3. In a large bowl, whisk the flour, cornmeal, baking powder, baking soda, salt, black pepper and oregano.
  4. Add the cold butter and rub or cut it into the flour mixture until the largest pieces are the size of peas.
  5. Toss the parsley through the flour mixture until evenly flecked.
  6. In a measuring cup, whisk the egg with all but about 1 tablespoon of the buttermilk, then stir in the cooled garlic oil; keep the remaining tablespoon of buttermilk for brushing.
  7. Pour the buttermilk mixture into the dry ingredients and stir with a fork just until a shaggy dough forms.
  8. Turn the dough onto a floured counter, divide it in half, and pat each half into a 6-inch round about 1 inch thick. Cut each round into 6 wedges and set them on the baking sheet with a little space between.
  9. Brush the tops with the reserved tablespoon of buttermilk.
  10. Bake 16 to 20 minutes, until golden on top and a toothpick in the center of a scone comes out clean.
  11. Cool on a rack for at least 10 minutes before serving warm.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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