I love cornbread. I have a wonderful buttery, sweet cornbread recipe that I absolutely love, but this week I was planning a big pot of chili and I wanted something a little different.
These sweet corn and sharp cheddar scones are a great combination of the delicious flavors of cornbread with the crumbly texture of a good scone. Subtle sweetness from the corn, sharpness from the cheddar and fresh garlicky bite from the chives in a moist, buttery dough is perfect warmed with some butter or crumbled into big spicy bowl of chili.
Let’s get them started…
Begin by gathering 2 1/8 cups of all purpose flour, 3/4 cup of yellow cornmeal, 2 tablespoons of granulated sugar, 1 1/2 teaspoons of salt, 5 teaspoons of baking powder, 10 tablespoons of cold butter, 1 cup of heavy cream, 1 large egg, 1 cup of finely shredded sharp cheddar, 2 cups of sweet corn and 8-10 finely chopped chives.
The first thing to do is to cube up 10 tablespoons of butter, place the cubes into a small bowl and place the bowl into the refrigerator, so the butter can stay chilled as long as possible.
In a large bowl, combine 2 1/8 cups of all purpose flour, 3/4 cup of yellow cornmeal, 2 tablespoons of granulated sugar, 1 1/2 teaspoons of salt and 5 teaspoons of baking powder. Add the cold butter into the bowl and cut the butter into the flour and cornmeal mixture until the butter is evenly distributed and in pea sized pieces.
Add 1 cup of finely shredded sharp cheddar, 2 cups of sweet corn and 8-10 finely chopped chives into the bowl and toss until everything is evenly distributed and coated in the flour mixture.
Whisk 1 large egg into 1 cup of heavy cream and pour this into the bowl. Mix until everything is just combined and a dough has formed. Quickly knead the dough in the bowl 3 or 4 times to incorporate all of the flour and cornmeal into the dough and then transfer the dough out onto a lightly floured surface.
Form the dough into roughly a 10 inch round. I just love the way all of the corn, cheese and chives looks in this dough!
Use a sharp knife or dough cutter to cut the round into 8 equal wedges. The easiest way to divide a round disk into equal wedges is by cutting the circle in half…
…then cutting each half in half creating 4 quarters…
…and then finally cutting each quarter in half giving you 8 wedges.
Transfer the wedges onto a parchment lined baking sheet and then set the baking sheet in the freezer for 10 minutes. While the scones chill, preheat your oven to 425 degrees.
Once the oven is preheated, take the scones out of the freezer and brush their tops lightly with cold heavy cream. I love to garnish the scones with a little bit more shredded cheddar and a few extra chives. It looks beautiful and gives everyone a hint of the tastiness that is hidden inside.
Bake the scones in a 425 degree oven for about 25 minutes or until they feel springy and set to a light touch.
Once they are baked, transfer the scones onto a cooling rack to cool for just a few minutes. They are great warm and they are great at room temperature, so you can be flexible on when you prepare them.
Their texture is moist and buttery and they flake up so nicely. The sweet corn holds its texture during baking, so each bite has a great burst of fresh, sweet corn flavor. These scones are so delicious and I know that you will love them!
Enjoy!
Sweet Corn & Sharp Cheddar Scones
Ingredients
- 2 1/8 cup all purpose flour
- 3/4 cup yellow cornmeal
- 2 tablespoons granulated sugar
- 1 1/2 teaspoons salt
- 5 teaspoons baking powder
- 10 tablespoons butter, cold, cubed
- 1 cup heavy cream, cold
- 1 large egg
- 1 cup sharp cheddar, finely shredded
- 2 cups sweet corn
- 8-10 chives, finely chopped
- 1/3 cup heavy cream (garnish)
Instructions
- Cube 10 tablespoons of cold butter, place the cubes into a small bowl and place the bowl into the refrigerator to stay cold until you are ready for it
- In a large bowl, combine 2 1/8 cups of all purpose flour, 3/4 cup of yellow cornmeal, 2 tablespoons of granulated sugar, 1 1/2 teaspoons of salt and 5 teaspoons of baking powder
- Add the cold butter and cut the butter into the flour and cornmeal mixture until it is evenly distributed and in pea sized pieces
- Add 1 cup of finely shredded sharp cheddar, 2 cups of sweet corn and 8-10 finely chopped chives and toss until evenly distributed
- Whisk 1 egg into 1 cup of heavy cream and add this to the bowl
- Gently mix until just combined and a dough begins to form
- Quickly knead the dough in the bowl 3-4 times until all of the flour is incorporated into the dough
- Transfer the dough onto a lightly floured surface
- Form the dough into a 10 inch round and divide it into 8 equal wedges
- Transfer the wedges onto a parchment lined baking sheet
- Chill the scones in the freezer for about 10 minutes
- Preheat your oven to 425 degrees
- Remove the scones from the freezer and brush their tops lightly with cold heavy cream (you can also sprinkle a bit more shredded cheese and chives over the top as a garnish)
- Bake the scones in a 425 degree oven for 22-26 minutes or until they feel set and springy to a light touch
- Transfer the scones to a cooling rack for a few minutes
- Serve warm or at room temperature
