Best 3 Corn Scones Recipes
Indulge in the delectable goodness of corn scones, a delightful treat that combines the sweet flavor of corn with the tender, fluffy texture of a scone. These golden-brown pastries are perfect for any occasion, whether it's a cozy breakfast with loved ones or an afternoon tea party. Our collection of corn scone recipes offers a variety of options to suit your taste and dietary preferences, including classic corn scones, gluten-free corn scones, and even savory corn scones with a hint of cheese and herbs. Each recipe is carefully crafted to ensure a perfect balance of flavors and textures, resulting in scones that are crispy on the outside and moist and tender on the inside. So, preheat your oven and embark on a culinary journey that will tantalize your taste buds and leave you craving more.
Here are our top 3 tried and tested recipes!
CHEESE BOARD CORN CHERRY SCONES
This is one of many scone recipes in "The Cheese Board Collective Works,", and one of the best scones I've ever had. The golden nuggets have a slight cornmeal crunch and are studded with plump cherries. Cheese Board baker Carrie Blake says that while you can use a mixer, it's better to mix the dough by hand.
Provided by hannahactually
Categories Scones
Time 55m
Yield 15-20 scones, 15-20 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 425°. Adjust rack in center of oven. Line 1 or 2 baking sheets with parchment paper or a baking mat.
- Sift together flour, baking soda and baking powder into a large bowl.
- Add salt, 2/3 cup sugar, and the cornmeal. Stir with a wooden spoon until combined.
- Add butter and cut in with a pastry cutter until it is the size of small peas. Using the spoon, mix in cherries.
- Make a well in the center; add buttermilk. Mix briefly, until ingredients just come together; some loose flour should remain at bottom of bowl.
- Let the batter stand for 5 minutes.
- Gently shape the dough into balls about 2 1/4 inches in diameter (they should have a rough, rocky exterior) and place them on the prepared pans about 2 inches apart.
- Sprinkle the 1/4 cup sugar on top of the scones.
- Place the scones on the middle rack of the oven and immediately turn the temperature down to 375°.
- Bake 20-25 minutes, or until the scones are golden. Transfer the scones to a wire rack to cool.
CORN-CHERRY SCONES
Steps:
- 1. Heat the oven to 425 degrees (note this will go down to 375 later). Line baking sheet with parchment paper or foil. 2. Sift the flour, baking soda and baking powder together into a large bowl. Add the salt, sugar, and the cornmeal to the bowl and stir with a wooden spoon until combined. 3. Add the butter and cut in with a pastry cutter or 2 dinner knives, until it is the size of small peas. Using the spoon, mix in the cherries. Make a well in the center and add the buttermilk. Mix briefly, just until the ingredients come together; some loose flour should remain at the bottom of the bowl. (Don't overmix, or scones will be heavy.) The dough will be stiff and slightly sticky. Let the batter stand for 5 minutes. 4. Gently shape the dough into balls about 2 inches in diameter and place them on the prepared pans about 2 inches apart. 5. Place the scones on the middle rack and immediately turn the oven temperature down to 375 degrees. Bake for 20 to 25 minutes, or until the scones are golden. Transfer the scones to a wire rack and cool.
CORN SCONES
My family really enjoys these hearty scones-they're a nice change from the usual muffins and biscuits. They're nice to have on hand for when unexpected company drops in...which seems to be often!
Provided by Taste of Home
Time 40m
Yield 10-15 scones.
Number Of Ingredients 9
Steps:
- In a medium bowl, combine flour, baking powder, mustard and salt. Cut in butter until mixture resembles coarse crumbs. Stir in cheese, corn and eggs until a soft dough forms. , Turn onto a floured surface, kneading gently 10-12 times or until dough is no longer sticky. Roll out to 1-in. thickness; cut with a 2-1/2-in. or 3-in. cutter. , Place on an ungreased baking sheet. Brush with milk. Bake at 425° for 20-25 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 394 calories, Fat 21g fat (13g saturated fat), Cholesterol 99mg cholesterol, Sodium 744mg sodium, Carbohydrate 42g carbohydrate (2g sugars, Fiber 2g fiber), Protein 11g protein.
Tips:
- Use fresh corn: Fresh corn on the cob is best for making corn scones. If you don't have fresh corn, you can use frozen or canned corn, but the flavor will not be as good.
- Use buttermilk: Buttermilk helps to make the scones light and fluffy. If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
- Don't overmix the batter: Overmixing the batter will make the scones tough. Mix the ingredients just until they are combined.
- Bake the scones in a hot oven: The scones should be baked in a hot oven (400 degrees Fahrenheit) for 20-25 minutes. This will help them to rise and brown properly.
- Serve the scones warm: Corn scones are best served warm. You can serve them with butter, honey, or jam.
Conclusion:
Corn scones are a delicious and easy-to-make breakfast or snack. They are perfect for using up fresh corn on the cob. With a few simple tips, you can make perfect corn scones every time.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
