ROSEMARY CORN SCONES

Rosemary Corn Scones image

Provided by Shelia Tucker

Time 30m

Number Of Ingredients 12

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1 1/2 c very cold unsalted butter ( 3 sticks )
3 c all purpose flour, plus enough to roll out the dough on
3/4 c cake flour
1 3/4 c cornmeal
1 Tbsp plus 1/2 tsp. baking powder
2 Tbsp stemmed and finely chopped rosemary
3/4 c light brown sugar
1 large egg plus 1 egg yolk
2 1/2 Tbsp honey
1/2 c plus 2 tbs. heavy cream
1 Tbsp butter, melted
1 Tbsp sugar

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.