Best Corn Scones Recipes

CHEESE BOARD CORN CHERRY SCONES

Steps:

• Preheat oven to 425°. Adjust rack in center of oven. Line 1 or 2 baking sheets with parchment paper or a baking mat.
• Sift together flour, baking soda and baking powder into a large bowl.
• Add salt, 2/3 cup sugar, and the cornmeal. Stir with a wooden spoon until combined.
• Add butter and cut in with a pastry cutter until it is the size of small peas. Using the spoon, mix in cherries.
• Make a well in the center; add buttermilk. Mix briefly, until ingredients just come together; some loose flour should remain at bottom of bowl.
• Let the batter stand for 5 minutes.
• Gently shape the dough into balls about 2 1/4 inches in diameter (they should have a rough, rocky exterior) and place them on the prepared pans about 2 inches apart.
• Sprinkle the 1/4 cup sugar on top of the scones.
• Place the scones on the middle rack of the oven and immediately turn the temperature down to 375°.
• Bake 20-25 minutes, or until the scones are golden. Transfer the scones to a wire rack to cool.

CORN-CHERRY SCONES

Steps:

• 1. Heat the oven to 425 degrees (note this will go down to 375 later). Line baking sheet with parchment paper or foil. 2. Sift the flour, baking soda and baking powder together into a large bowl. Add the salt, sugar, and the cornmeal to the bowl and stir with a wooden spoon until combined. 3. Add the butter and cut in with a pastry cutter or 2 dinner knives, until it is the size of small peas. Using the spoon, mix in the cherries. Make a well in the center and add the buttermilk. Mix briefly, just until the ingredients come together; some loose flour should remain at the bottom of the bowl. (Don't overmix, or scones will be heavy.) The dough will be stiff and slightly sticky. Let the batter stand for 5 minutes. 4. Gently shape the dough into balls about 2 inches in diameter and place them on the prepared pans about 2 inches apart. 5. Place the scones on the middle rack and immediately turn the oven temperature down to 375 degrees. Bake for 20 to 25 minutes, or until the scones are golden. Transfer the scones to a wire rack and cool.

CORN SCONES

Steps:

• In a medium bowl, combine flour, baking powder, mustard and salt. Cut in butter until mixture resembles coarse crumbs. Stir in cheese, corn and eggs until a soft dough forms. , Turn onto a floured surface, kneading gently 10-12 times or until dough is no longer sticky. Roll out to 1-in. thickness; cut with a 2-1/2-in. or 3-in. cutter. , Place on an ungreased baking sheet. Brush with milk. Bake at 425° for 20-25 minutes or until golden brown. Serve warm.

ROSEMARY CORN SCONES

Steps:

• 1. Slice and finely chop cold butter and put in freezer for up to 15 minutes whil you gather and measure out the rest of the ingredients - turn on oven to pre-heat at 400. Combine the flours, cornmeal, baking powderbrown sugarand chopped rosemary in the bowl of a food processor. Then takethe chopped frozen butter and as you pulse in short pluses add it in and pluse just till the butter is mixed into the dry ingredients, it will look and have a texture of sand and pebbles ,then it will be time to add in the whole egg and the egg yolk, honey and cream, and mix them in with short , quick pulses, working the dough as little as possiable.
• 2. turn the dough out on a lightly floured work surface, knead the dough gently for a few seconds to bring it togeather, and rollit out to 3/4 inche thick, with a lightly floured rolling pin.
• 3. cut scones out of dough with a square cookie cutter or with a knife into 3 inch squares and arrange them 1 inch apart on a parchment lined baking sheet, lightly roll the leftover dough back togeather and cut out more scones , Brush the tops with the melted butter and dust them with the sugar, if you like you can press a sprig of rosemary into each one of them. Bake for 25 to 30 minutes, untill golden brown and firm. serve warm or at room temp.

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.

EASY CORN SCONES

Steps:

• Preheat oven to 450°. Prepare a biscuit pan or stone baking sheet. I prefer the stone for my scones and biscuits. You do not need to grease it, but if using a metal pan you might benefit from lining it with parchment.
• Stir together the sugar and cornmeal. Stir in the Bisquick until all are well-blended. Stir in the buttermilk until you get a soft dough, not a batter. It should leave the sides of the bowl and look like it's ready to turn out and knead.
• Turn the ball of dough out onto the prepared pan. Flatten into a round disk about 3/4" high. Cut with a pizza cutter into 8 wedges, but do not separate them. Let set at room temperature about 10 minutes, until oven is fully preheated.
• Bake 12-15 minutes until softly done in center. Cool for 5-10 minutes on the pan, then slice with a serrated knife along the lines of the wedges. Serve with butter and jam or fruit butters. Good with soup, too!

CORN SCONES

Steps:

• 1. Preheat oven to 375ºF
• 2. Melt butter. Meanwhile, mix brown sugar into the milk then add melted butter.
• 3. In medium bowl, combine cornmeal and flour. Sprinkle in the salt and baking powder and mix together. Add the currents, if using.
• 4. Add milk mixture to the flour mixture and stir until just combined.
• 5. On a floured surface, press dough into and 8 inch circle that's about 1/2 inch thick. Slice circle into eights.
• 6. Separate wedges and place onto a greased baking sheet.
• 7. Bake for 15-20 minutes until puffed and golden.