Corn and Black Pepper Scones |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 12 |
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These scones are a nice change from corn bread or muffins. They are easy to make and go equally well with breakfast or dinner. They are best served warm from baking, but they can be reheated in the oven. Ingredients:
2 1/4 cups all-purpose flour |
2 tablespoons sugar |
2 teaspoons baking powder |
1/2 teaspoon fresh coarse ground black pepper |
1/4 teaspoon salt |
4 tablespoons cold butter or 4 tablespoons margarine |
1 (8 1/2 ounce) can cream-style corn |
1 large egg, beaten |
Directions:
1. Preheat oven to 400°F.
2. In a large bowl, mix flour, sugar, baking powder, black pepper and salt.
3. Using a pastry blender, cut in butter until mixture resembles coarse crumbs.
4. Using a fork, stir the creamed corn and beaten egg in to the flour mixture, just until blended.
5. Spoon all dough onto the center of a large, ungreased cookie sheet.
6. Using floured hands, shape/pat dough into a 9-inch round (dough will be sticky).
7. Bake scones 20-25 minutes or until lightly golden.
8. Remove from oven, transfer scones to wire rack to cool slightly (about 10 minutes).
9. Cut round into 12 wedges and serve warm.
10. To reheat scones: wrap loosely in tin foil and place in a preheated 350°F oven for about 15 minutes or until warmed.
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