Pioneer Cooks: “American” Scones 🔥
Let's bake scones in the 1889 cabin with a master gardener, a wood stove veteran, and a good friend. A recipe straight from history. American Cornmeal Scones. We’ll grind the cornmeal ourselves! And boil a hearty stew from the last of this season's vegetables.
Corn (and cornmeal) were said to be fit only for livestock. Or so spouted the English… but Americans knew better. And thus, these scones were born into our country's ancestry.
Let's grind the cornmeal. Chop vegetables from the garden! And spend an entire day cooking in an 1800s kitchen with a treasure of a human being, our friend, Susan. Let's keep the American tradition of cornmeal scones alive today.
This is an incredible scone recipe we are baking today—so tender, so crisp--the best I’ve ever had! Big thanks to our newest channel members for their wonderful support. You guys rock!
American Cornmeal Scones:
1 1/2 cups white flour
1/2c cornmeal (stone ground)
2 TBS white organic sugar
2TBS brown sugar
1 1/2 tsp baking powder
1/4tsp baking soda
1/2tsp salt
1/3 cup cold butter (homemade, if you can get it)
1/2 cup buttermilk
1 egg
**Bake in a hot oven (425 degrees) for 10 minutes. Preferably in a 100+ year old wood burner 😉🔥
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📚 Books I use for reference:
“The Original Boston Cooking School Cookbook” by Fanny Merritt Farmer, 1893
“Baking Bread” cookbook, Women of Lewistown, Montana, 1907
“Montana Women Homesteaders” by Sara Carter
“900 Miles From Nowhere” by Steven Kinsella