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Wednesday, March 4, 2015

savory corn and cheddar scones

i made a pot of vegetable lentil soup over the weekend for lunch and i was looking for something to serve along side the soup.  we didn't have any bread in the house, and i didn't have enough time to make a loaf, so i decided to make a batch of savory scones.

these scones came together in no time.  they are crusty on the outside while being light and fluffy on the inside.  they have a great flavor thanks to the sharp cheddar cheese and corn in them.  they were a perfect compliment to our soup on a cold winter day.

savory corn and cheddar scones
prep time: 10 minutes
baking time:
yields: 8 scones
adapted from clara persis

3/4 cup all-purpose flour
1/4 cup cornmeal
1 1/2 teaspoons baking powder
6 tablespoons salted butter, cold
1 egg, beaten
3 tablespoons buttermilk
1/3 cup sharp cheddar cheese, shredded
1/4 cup corn

preheat your oven to 400 degrees F.  combine the flour, cornmeal, and baking powder in a large bowl.  dice the butter into small cubes and add to the flour mixture.  use a pastry cutter to cut the butter into the flour mixture until the butter is in pea-sized pieces.  use a spatula to mix in the buttermilk and the beaten egg.  fold in the cheese and the corn.

dump the dough out onto a well-floured surface and knead for 1 minute until it is all combined and the cheese and corn are well distributed.  roll the dough out into a disk (about 3/4 inch thick) and cut into eight even triangles with a pizza cutter or a sharp knife.  place the scones on a baking sheet lined with parchment paper.  lightly brush the tops with an egg wash and sprinkle salt and freshly ground black pepper on top.  bake for 20-25 minutes, until the outsides are crusty and the insides are light and fluffy.

love, laurie

1 comment:

ma pa camlet said...

I love corn muffins with corn in them, I bet I would really like these scones. Definitely will give it a try.