Best Corn And Black Pepper Scones Recipes

CHEDDAR AND FRESH BLACK PEPPER SCONES

Steps:

• Preheat oven to 400.
• In a large bowl, sift together the flour, baking powder, baking soda, salt and sugar.
• Cut in the butter and cheese.
• Stir in the black pepper.
• Refrigerate the dough for half an hour.
• Gently stir in the buttermilk or yogurt.
• Gather the mixture into a ball with your hands, and on a well-floured surface roll or pat the dough into a 12 x 8-inch rectangle approximately 3/4-inch thick.
• Grease a baking sheet.
• Using a large spatula, or a couple of spatulas, transfer the dough to the baking sheet.
• Use a dough scraper, baker's bench knife or a knife to cut dough into 1 1/2-inch squares.
• Separate the squares slightly on the baking sheet.
• Brush each square with a little milk, if using.
• Bake the scones in oven for 15 to 20 minutes, or until they're very lightly browned.

BLACK PEPPER AND ASIAGO SCONES

Steps:

• Preheat oven to 375 degrees F.
• Combine biscuit mix, black pepper, cream, salt, cheese and nutmeg. Pile mixture into 4 large mounds or 8 small mounds onto a nonstick cookie sheet. Brush scones with egg wash, sprinkle with a little sugar and bake for 10 to 12 minutes for large scones, 7 to 8 minutes for small scones.

SUN-DRIED TOMATO, BASIL AND BLACK PEPPER SCONES

Steps:

• Preheat oven 400 degrees.
• Stir together dry ingredients and herbs; first 7 ingredients.
• Blend in butter to look like coarse cornmeal.
• Stir in tomatoes.
• Mix milk with egg; stir into flour mixture until moist.
• Gentily knead 8 to 10 turns; then pat into 6" circle on ungreased baking sheet.
• Cut 8 wedges and separate slightly.
• Bake until golden 15 - 20 minutes.
• Brush with seasoned olive oil or melted butter.

GRUYèRE AND BLACK PEPPER SCONES

Steps:

• Set a rack in the center of the oven and heat the oven to 400 degrees. Line a baking sheet with parchment paper.
• In a large bowl, add the flour, sugar, baking powder, black pepper and salt, and stir to combine. Add the butter to the bowl and toss to coat the cubes in the flour.
• Use your fingers to smash each cube of butter into a flat sheet, tossing to coat in flour and break up the butter a bit as you go. You will have some flat pea-size pieces of butter, and some will be worked into the flour completely. Add the cheese, walnuts and chives, and toss to combine.
• Make a well in the center of the butter and flour mixture, and add the buttermilk. Very gently stir until just combined and shaggy, but don't overmix. If the mixture seems very dry, add another tablespoon or two of buttermilk. If the mixture seems very wet, add a tablespoon or two of flour.
• Turn the dough out onto a lightly floured surface and pat into a 1/2-inch-thick rectangle. Fold the rectangle in half, then shape it into an 8-inch circle. Cut the dough into 8 equal triangular wedges, and carefully transfer them to the baking sheet; they will be fragile. Brush the tops of the scones with the dregs of buttermilk left in the measuring cup (add a little more if necessary), then sprinkle the scones with flaky salt and more pepper.
• Bake the scones until golden brown, 19 to 23 minutes. These are best the day they are made, but will last a day or two on the counter in an airtight container. Alternatively, let them cool completely, then transfer to an airtight container and freeze for up to a month. In either instance, warm before serving.

CORN AND BLACK PEPPER SCONES

Steps:

• Preheat oven to 400°F.
• In a large bowl, mix flour, sugar, baking powder, black pepper and salt.
• Using a pastry blender, cut in butter until mixture resembles coarse crumbs.
• Using a fork, stir the creamed corn and beaten egg in to the flour mixture, just until blended.
• Spoon all dough onto the center of a large, ungreased cookie sheet.
• Using floured hands, shape/pat dough into a 9-inch round (dough will be sticky).
• Bake scones 20-25 minutes or until lightly golden.
• Remove from oven, transfer scones to wire rack to cool slightly (about 10 minutes).
• Cut round into 12 wedges and serve warm.
• To reheat scones: wrap loosely in tin foil and place in a preheated 350°F oven for about 15 minutes or until warmed.