Well, it was one of those days where I needed to clean out the fridge before a trip and what better way to do that than with making up a scone recipe? This is a variation of another cornbread scone recipe that I created which had Crème Fraîche in it.
1/4 cup brown sugar
1 1/2 cup all purpose flour
1/2 cup corn flour
1/2 cup cornmeal
1 tbsp baking powder
1/2 tsp salt
1/2 cup John Cope’s Toasted Dried Sweet Corn (Rehydrated)
1 tbsp cumin
1/4 tsp cayenne pepper (to taste)
5 tbsp butter
1-1/4 cup milk
1-1/4 cup milk
1. Preheat oven to 400ºF. Mix dry ingredients: flours, salt, baking powder, sugar and spices.
2. Add butter and mix to coarse sand/pebble consistency (a few pea-sized lumps okay).
3. Add toasted sweet corn and mix.
4. Add milk and stir until the dough comes together. If necessary, knead a few times with your hands until it all sticks.
5. Shape into a round and slice into 8 scones or use a cookie cutter to shape into rounds. Bake at 400ºF until brown around the edges or golden on top.
6. Serve warm.
These are a solid, basic cornbread scone. They really don’t taste like cornbread much at all, which is probably why I didn’t mind them. They weren’t my favorite scone, but served alongside chili, they are a great complement. If I made them again, I would probably try them as a drop scone so that they’d not be as dry. That would mean increasing the milk used to probably close to 1-1/2 cups, and not forming them into triangles, but simply using a large spoon to scoop them out onto parchment paper and bake. I think if I did that, they would be softer and much less dry.