Sweet Corn, Cheddar & Jalapeno Scones Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: 2 1/2 cups all-purpose flour
1 tbsp granulated sugar
1 tbsp baking powder
2 tsp fine sea salt
1 tsp ground cumin
1 tsp chili powder
1/2 cup very cold unsalted butter, cubed
2 1/2 cups shredded extra-sharp white Cheddar cheese
1 bunch scallions, thinly sliced
1 jalapeno, minced, including seeds
2 large eggs
2 1/2 cups fresh corn kernels, coarsely chopped in a food processor
1/2 cup plus 2 tbsp half-in-half, divided
Flaked sea salt, for sprinkling
|
|
Directions: |
Directions:1. Preheat oven to 450º.
2. In a large bowl, whisk together flour, sugar, baking powder, salt, cumin, and chili powder. Work cold butter into flour mixture, flattening fat between your thumb and forefinger and breaking it up into pea-size pieces until mixture is crumbly. (it is fine to have a few large chunks of butter here and there). Add Cheddar, scallions, and jalapeno to flour mixture, stirring to combine.
3. In a small bowl, whisk together eggs, corn, and 1/2 cup half-in-half. Add egg mixture to flour mixture, stirring just until combined and dough holds together.
4. Line a baking sheet with parchment paper.
5. Turn out dough onto a lightly floured surface. Dust top of dough lightly with flour, and roll to 1-inch thickness. (The dough will be sticky, so you will need to keep your hands and the rolling pin floured as well.) Using a 2 1/2 inch square cutter, cut dough. Using a sharp knife, slice each piece of dough diagonally. Place on prepared pan. Refrigerate for 15 minutes, or freeze for 5 minutes.
6. Brush dough with remaining 2 tbsp half-and-half, and sprinkle with sea salt.
7. Bake until golden brown, about 15 minutes. Serve hot or at room temperature. |
|
Number Of
Servings: |
Number Of
Servings:12-14 |
Preparation
Time: |
Preparation
Time:30 minutes |
Personal
Notes: |
Personal
Notes: This recipe is compliments of the magazine "BAKE FROM SCRATCH"-The Southern Issue, Volume 4, Issue 3, Steven Satterfield. I made these on a whim. These create a flavor explosion in your mouth. The combination of scallions, cumin, chili pepper, jalapeno, cheddar cheese, and corn is scrumptious. I only added half a jalapeno in mine. This recipe is great alone, as an appetizer, or pair it with chili. Enjoy!
Also, to save some time you may want to cook your corn a day ahead, cut the kernels off and refrigerate The next day you can mix the kernels in the food processor. You can obviously used canned corn or frozen corn. I just prefer the fresh corn in the summertime when the bounty is plenty.
|
|
This recipe for Sweet Corn, Cheddar & Jalapeno Scones is from