Prep 20 mins
Cook 25 mins
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.
- 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
- Preheat oven to 400°F.
- In a large bowl, mix flour, sugar, baking powder, black pepper and salt.
- Using a pastry blender, cut in butter until mixture resembles coarse crumbs.
- Using a fork, stir the creamed corn and beaten egg in to the flour mixture, just until blended.
- Spoon all dough onto the center of a large, ungreased cookie sheet.
- Using floured hands, shape/pat dough into a 9-inch round (dough will be sticky).
- Bake scones 20-25 minutes or until lightly golden.
- Remove from oven, transfer scones to wire rack to cool slightly (about 10 minutes).
- Cut round into 12 wedges and serve warm.
- To reheat scones: wrap loosely in tin foil and place in a preheated 350°F oven for about 15 minutes or until warmed.
My family enjoyed these. They were a HUGE hit with my DD who ate 2 of the leftovers for breakfast the next morning. First time I've ever made any kind of scones, and they came together very nicely. Easy and fun. The dough has a nice light texture, but not too crumbly and just a hint of sweetness. I think I didn't put in enough salt and pepper because I felt they were lacking just a bit in the flavor department. I will measure those more carefully next time, or consider adding something extra like cumin. Overall a success and will be making these again. Thanks.