Corn Scones
Recipe: #28058
September 13, 2017
Categories: Breads, Dinner rolls or other breads, Corn, Brunch, Christmas, Oven Bake, Vegetarian Flour, Herbs, Kosher Dairy, Scones, more
"Recipe source: Sift Magazine (Fall 2015)"
Original is 14 servings
Ingredients
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 by Step Method
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
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.
- When selecting butter for this recipe, make sure to use unsalted butter.
- For the herbs, you can use either fresh herbs or dried herbs, just make sure to adjust the amount accordingly.
- Substitute almond milk for the buttermilk for a dairy-free option. The benefit of this substitution is that it offers a dairy-free alternative, while still providing a creamy consistency and flavor to the scones.
- Substitute olive oil for the butter for a vegan option. The benefit of this substitution is that it offers a vegan alternative, while still providing a rich flavor and texture to the scones.
Cheddar Cheese Corn Scones Add 1 cup of shredded cheddar cheese to the dry ingredients and herbs before adding the butter. Omit the herbs and add 1 teaspoon of garlic powder and 1 teaspoon of onion powder. Proceed with the recipe as directed.
Roasted Vegetables with Balsamic Glaze.
RECOMMENDED DISH DESCRIPTION: Roasted vegetables with a balsamic glaze is a perfect accompaniment to the savory corn scones. The sweetness of the glaze complements the herbs in the scones, and the roasted vegetables add a delightful crunch. It's a great way to add a healthy side dish to your meal.
Creamy Spinach and Artichoke Dip: Creamy spinach and artichoke dip is the perfect complement to the roasted vegetables and balsamic glaze. The creamy dip adds a delicious richness to the meal, while the spinach and artichoke provide a savory contrast. It's a great way to add a flavorful and healthy appetizer to your meal.
FAQ
Q: How many cups of corn kernels are needed?
A: You need to have 2 cups of corn kernels, 1 cup of which needs to be pureed.
Q: What is the best way to cook the corn?
A: The best way to cook the corn is to boil it in salted water for about 10 minutes, or until it is tender.
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Fun facts:
The use of herbs in cooking has been traced back to ancient Egypt, where herbs were used to flavor food and to preserve it. The herbs used in this recipe, such as basil and chives, were also popular in Ancient Egypt.
The scone is a popular British pastry that has been enjoyed since the 16th century. It is said that the recipe for the scone was introduced to Britain by Mary Queen of Scots, who was a famous Scottish monarch.