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Corn Rosemary SconesDonna Nykaza-Jones, Steger


  • 2 c all-purpose flour
  • ½ c yellow cornmeal
  • 2 T baking powder
  • 2 T sugar
  • ½ t salt
  • 6 T butter cut in ¼ inches
  • 2 t grated lemon zest
  • 1 t fresh chopped rosemary
  • 1 egg
  • ¾ c buttermilk
  • 1 egg beaten
  • confectioner’s sugar for glaze



Pre-heat oven to 350°.  In large bowl combine flour, cornmeal, baking powder, salt, sugar.  Mix with fork.  Add butter and cut in with pastry blender until mixed in even.  Blend in lemon zest and rosemary and set aside.  Beat egg in small bowl, add buttermilk.  Pout into flour mixture and stir with wooden spoon, turn out on floured board and knead.  Roll out to 12-inch circle.  Cut out 3-inch circles with a glass or cookie cutter.  Put on uncoated cookie sheet and brush top with beaten egg.  Bake 10 minutes.  Remove from oven, sprinkle with sugar return to oven for 5 minutes longer.  Set aside to cool on a rack.  Yields 10-12 scones.

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