Corn and Black Pepper Scones
- Reviews 1
Ready In: 45 mins
Yields: 12 Scones
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 1/2ounce) can cream-style corn
- 1 large egg, beaten
Directions
- 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.
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