Sweet Corn & Sharp Cheddar Scones
The flavors of sweet corn and sharp cheddar cheese baked into a fluffy scone.
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 sheetÂ
- 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