Cheddar-Corn Cream Scones
Ingredients
5 oz.
frozen corn kernels, thawed
2 cups
flour
¼ cup
sugar
1 ½ tsp.
baking powder
¾ tsp.
kosher salt
4 oz.
shredded Cheddar cheese
2 tbsp.
snipped fresh chives
1 cup
heavy cream
1 tbsp.
Kowalski's Unsalted Butter, melted
- coarse sea salt and freshly ground Kowalski's Black Peppercorns, as needed
Directions
- Preheat oven to 350°.
- Heat a small cast iron skillet over medium-high heat. Add corn and cook, stir occasionally, until kernels are nicely charred (4-5 min.); set aside to cool.
- In a medium mixing bowl, sift together flour, sugar, baking powder and kosher salt.
- Stir in cooled corn, cheese and chives until mixture is well combined.
- Make a well in the center of the flour mixture; pour in cream a little at a time and mix dough with your hands until most of the liquid is absorbed and dough is soft but not sticky (there will be lumps and some dry bits visible).
- Move dough to a floured work surface; using your hands, press the dough together until it holds its shape.
- Gently flatten dough until about 2" thick; fold dough in half, then rotate 90°. Flatten, fold and turn dough 2-3 more times to create layers.
- Pat dough into a rough square about 1 ½" thick, taking care not to overwork the dough.
- Brush dough with butter; sprinkle lightly with sea salt and pepper.
- Using a sharp knife or bench scraper, cut dough into 4 scones.
- Place scones 2" apart on a parchment-lined baking sheet; bake in preheated oven until golden-brown (20-25 min.).
- Remove scones from oven; transfer to a wire rack to cool.
