I was going to a potluck birthday party. Folks were bringing chicken soup, chili and salad. Desserts and drinks are covered too. What would work well with that list? Bye, bye boring cornbread … Hello, hottie corn scones!
You can easily make this recipe gluten-free by using a mix like Bob’s Red Mill Gluten-free, all-purpose baking mix. You can also make it vegan by substituting the butter for a vegan butter (Earth Balance or raw, organic coconut oil) and using a non-dairy milk. Add a bit of flavor by using chopped chipotle or jalapeño peppers.
Once these make it to the cooling rack try hard not to eat them all. Perfectly warm with a light crunch on the outside and sweet and salty on the inside. That good.
Corn Scones
Prep time
Cook time
Total time
I love the lightness of this sweet little scones. They are almost more like a moist cookie. These are not dense, dry scones. There are two keys to baking these scones. First, start the oven temperature high and as soon as the scones are popped in the oven the temperature gets dropped. Second, form the scones and keep them refrigerated until the oven comes to temperature.
: phoebe's pure food
: vegan optional, vegetarian, bread, side
Serves: 12
Ingredients
- 1 cup spelt flour or whole wheat white flour
- ¾ cup organic cornmeal, non-gmo
- ⅓ cup organic sugar
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon sea salt
- ½ cup (1 stick, 4 ounces) cold butter or vegan butter substitute (Earth Balance), cut into 1-inch cubes
- ¼ cup frozen organic corn
- ¼ cup shredded cheddar (omit for a vegan option)
- ½ cup + 2 tablespoons cup buttermilk or non-dairy buttermilk
Recipe buttermilk tip: To make buttermilk in a pinch combine ½ milk or non-dairy milk with 1 teaspoon vinegar and allow to rest for 10 minutes.
Instructions
- Line two baking sheets with parchment paper.
- Whisk the flour, cornmeal, sugar, baking soda, baking powder and salt.
- In a bowl of a stand mixer fitted with a paddle, blend the flour mixture with the cubed butter on low for 2 minutes. You can also cut the flour and butter with a pastry cutter. The flour butter mixture should be loosely combined and pea sized.
- Add the corn and cheese.
- Add the buttermilk blending just until the mixture is combined.
- Chill in the refrigerator for 10 minutes.
- Preheat the oven to 425 degrees.
- Using a 2 - 3 ounce ice cream scoop form balls on baking sheet.
- Place in the center rack and immediately turn the heat down to 375 degrees. Bake or 20 - 25 minutes.
