Corn Scones
Recipe: #20931
September 11, 2015
Categories: Breads, Vegetables, Corn, Budget-Friendly, Brunch, Fall/Autumn, Potluck, Sunday Dinner, Winter, Oven Bake, Vegetarian, Flour, Kosher Dairy more
"Recipe source: Sift magazine (Fall 2015)"
Original recipe yields 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 & Variations
No special items needed.
Tags :
Breads
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