These sweet corn and cheese scones are a delightful combination of sweet, juicy corn and rich, creamy cheese, creating a savory treat that’s perfect for breakfast or as a side dish. With a tender, flaky texture and a burst of flavor in every bite, they make for an irresistible addition to any meal!
Ingredients:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, cold and cubed
- 1 cup fresh or canned sweet corn, drained
- 1 cup shredded cheese (cheddar or your favorite variety)
- 3/4 cup heavy cream
- 1 teaspoon garlic powder (optional)
- 1 egg (for egg wash, optional)
Instructions:
1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together the flour, baking powder, salt, sugar, and garlic powder (if using).
3. Add the cold, cubed butter to the flour mixture and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
4. Gently fold in the sweet corn and shredded cheese until evenly distributed.
5. Pour in the heavy cream and stir until just combined, being careful not to overmix the dough.
6. Turn the dough out onto a lightly floured surface and knead gently a few times until it comes together. Pat the dough into a circle about 1-inch thick.
7. Cut the dough into triangles or use a round cutter to cut out scones. Place them on the prepared baking sheet.
8. If desired, brush the tops of the scones with a beaten egg for a golden finish.
9. Bake for 15-20 minutes, or until the scones are golden brown and the cheese is bubbling.
10. Allow to cool slightly before serving. Enjoy warm, perhaps with a spread of butter or alongside your favorite soup for a comforting treat!
Aprile's Kitchen 