Corn Scones

14
Servings
10m
Prep Time
20m
Cook Time
30m
Ready In


"Recipe source: Sift Magazine (Fall 2015)"

Original recipe yields 14 servings
OK

Nutritional

  • Serving Size: 1 (79.5 g)
  • Calories 241.9
  • Total Fat - 8.6 g
  • Saturated Fat - 4.8 g
  • Cholesterol - 34.3 mg
  • Sodium - 339 mg
  • Total Carbohydrate - 37.3 g
  • Dietary Fiber - 4.7 g
  • Sugars - 2.2 g
  • Protein - 6 g
  • Calcium - 70 mg
  • Iron - 1.2 mg
  • Vitamin C - 0.1 mg
  • Thiamin - 0.2 mg

Step 1

Preheat oven to 400 degrees F.

Step 2

Lightly grease baking sheet or line with parchment.

Step 3

In a large bowl whisk together dry ingredients and herbs (flour - herbs). Work in the butter until the mixture resembles coarse crumbs. Stir in one cup of the corn kernels.

Step 4

In a food processor or in a blender puree the rest of the corn (1 cup). Whisk in the egg, buttermilk and honey. Add to the dry ingredients and mix until dough is moistened.

Step 5

Scoop the dough by 1/4 cupfuls onto the prepared baking sheet. Wet your fingers and pat the dough down to be 3/4 inch thick. Brush the tops with more buttermilk, if desired.

Step 6

Bake for 20-25 minutes or until the tops are golden. Remove from oven and serve warm.

Tips & Variations


No special items needed.

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