Traditional cornbread gets an irresistible upgrade with the savory, smoky depth of McCormick® Sweet & Smoky Naturally Flavored Black Currant Seasoning. Slathered with black currant and honey compound butter, these scones are a next-level addition to any meal – special occasion or not.
As Featured in the 2026 Flavor Forecast, Black Currant is our 2026 Flavor of the Year.
Traditional cornbread gets an irresistible upgrade with the savory, smoky depth of McCormick® Sweet & Smoky Naturally Flavored Black Currant Seasoning. Slathered with black currant and honey compound butter, these scones are a next-level addition to any meal – special occasion or not.
As Featured in the 2026 Flavor Forecast, Black Currant is our 2026 Flavor of the Year.
Instructions
Instructions
- For the Compound Butter, mix butter and Black Currant Seasoning in small bowl until well blended. Cover; set aside until ready to serve. (Butter can be stored in airtight container in refrigerator up to 2 weeks.)
- For the Cornbread, place flour, sugar, cornmeal, baking powder, baking soda and 1 teaspoon of the Black Currant Seasoning in food processor. Pulse to mix. Add butter; pulse until mixture resembles coarse crumbs. Add Cheddar and 1/2 cup of the buttermilk. Pulse briefly, about 4 to 5 times, just until mixture comes together.
- Line large baking sheet with parchment paper. Turn dough out onto lightly floured work surface. Shape into 1-inch thick rectangle. Cut in half lengthwise, then cut into about 16 triangle-shaped scones.
- Arrange on baking sheet about 1 to 2 inches apart. Brush tops with remaining 2 tablespoons buttermilk. Sprinkle with remaining 1 teaspoon Black Currant Seasoning. Cover with plastic wrap. Refrigerate at least 1 hour or up to overnight.
- When ready to bake, preheat oven to 375°F. Bake scones 20 minutes until golden brown. Serve Cornbread Scones with Compound Butter.
