Turkey Scones

"Turkey scones?..."

"Disgusting!"

That's the way the conversation went with one of my kids. Did not sound appetizing to him at all! No matter, I rather liked the idea to make turkey cornmeal scones to serve at my Thanksgiving tea party. But first, I had to come up with a yummy recipe and convince my guinea pigs - aka family members - to try them. The first part of this plan was rather easy. As to the second part, I had serious doubts! If the noses turned up in disgust were an indication, this experiment was going to prove disastrous!

I remained undaunted - one does not become a mother to shy away from turned up noses...

Well, wouldn't you know?

Noon came and went...and the smells from the oven were giving us some remembrance of Thanksgiving dinner...and in the end, one succumbed... and like it! Success!

My Thanksgiving scones were a success and reminded us of stuffing. I was quite proud of myself I must admit.

So now, I give you a challenge...make a batch and come back to leave us your input. You may do so here.

Turkey cornmeal scones - Comments and reviews.

Turkey Cornmeal Scones: Ingredients

2 cups all-purpose flour

1 cup cornmeal

1 tablespoons sugar

1 1/2 teaspoons baking powder

1 teaspoon salt

1/2 cup cold butter cut into tiny chunks

1 cup buttermilk

1 cup cut up turkey or chicken

1/2 teaspoon pepper

1 teaspoon sage

1 teaspoon chives

1/2 teaspoon onion powder

Turkey Cornmeal Scones: Method

In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, salt, pepper and spices. Add the butter chunks and mix with the tip of your fingers until your mixture resembles coarse crumbs.

Add the buttermilk and stir until moistened. Add the turkey.

Turn dough onto a floured surface. Gently knead a few times. Roll until your dough is 3/4 inch thick. Cut either into squares with a knife or with a circular cookie cutter.

Place your scones on a greased cookie sheet about 1 inch apart. Brush with buttermilk. Bake 15 to 18 minutes in a 400 degree oven.