Corn Scones
Recipe: #20931
September 11, 2015
Categories: Breads, Corn, Brunch, Potluck, Sunday Dinner, Oven Bake Vegetarian, Flour, Kosher Dairy, Scones, more
"Recipe source: Sift magazine (Fall 2015)"
Original is 14 servings
Ingredients
Nutritional
- Serving Size: 1 (95.5 g)
- Calories 188.1
- Total Fat - 8.3 g
- Saturated Fat - 4.7 g
- Cholesterol - 34.2 mg
- Sodium - 361.3 mg
- Total Carbohydrate - 25.4 g
- Dietary Fiber - 3.3 g
- Sugars - 2.3 g
- Protein - 5.2 g
- Calcium - 72.7 mg
- Iron - 1.1 mg
- Vitamin C - 1.7 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 400 degrees F.
Step 2
Grease a baking sheet or line it with parchment.
Step 3
In a bowl whisk together the dry ingredients (flour - herbs). Work in the butter until it resembles coarse crumbs. Stir in one cup of the corn.
Step 4
Using a food processor or with an immersion blender puree the rest of the corn; whisk in the liquid ingredients (egg - honey).
Step 5
Add the liquid to the dry all at once and mix until dough is evenly moistened.
Step 6
Scoop the dough by the 1/4 cup onto the baking sheet. Wet your fingers and pat the dough down to be 3/4 inch thick. If desired brush with buttermilk.
Step 7
Bake for 20-25 minutes or until the tops are golden brown.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- For best results, use fresh herbs and fresh corn if possible.
- If using frozen corn, make sure it is thawed before adding to the recipe.
- Substitute almond meal for the all-purpose flour, to make the scones gluten-free. This substitution will ensure that those with gluten sensitivities can enjoy the scones.
- Substitute coconut oil for the butter, to make the scones vegan. This substitution will make the scones suitable for those who follow a plant-based diet.
Savory Corn Scones Replace the honey with 1 tablespoon of Dijon mustard and the fresh herbs with 1 tablespoon of dried oregano. Omit the buttermilk and substitute 1 cup of vegetable broth.
Creamy Spinach Dip - This creamy and flavorful dip is the perfect accompaniment to the savory Corn Scones. The richness of the dip balances out the slight sweetness of the scones, and the herbs in the scones bring out the flavor of the spinach.
Roasted Asparagus: Roasted asparagus is a delicious side dish that pairs perfectly with the Creamy Spinach Dip and Corn Scones. The crunchy texture of the asparagus complements the creamy dip, and the subtle flavor of the asparagus enhances the flavors of the scones. Plus, it is an easy and healthy dish that is sure to please everyone at the table.
FAQ
Q: What type of flour should I use for the corn scones?
A: You should use whole wheat flour and all-purpose flour for the corn scones. The recipe calls for 10 ounces of white whole-wheat flour and 1/2 cup of all-purpose flour.
Q: How long should I bake the corn scones?
A: The corn scones should be baked for about 15 to 20 minutes until they are golden brown. You can also check for doneness by inserting a toothpick into the center of the scone; if it comes out clean, the scones are done.
3 Reviews
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Fun facts:
Corn scones have been around for centuries, and have been popularized by many famous people throughout history. For example, Queen Elizabeth I was known to enjoy corn scones for breakfast, and they were served at her coronation feast in 1559.
These scones have also been popularized by celebrities. Oprah Winfrey is known to enjoy corn scones, and she featured them in her magazine in 2011. She even went so far as to call them her “favorite breakfast treat”!