I started getting creative with this recipe, I fear. Cornbread scones with soy milk, crème fraîche and dried cranberries. Hmm. It was a toss up as to how this was going to emerge. However, I survived, and actually enjoyed them, a big surprise to me, since I’m not a big fan of cornbread.
1/4 cup 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 according to directions on the package)
1/2 cup dried cranberries
5 tbsp butter
1/2 cup crème fraîche
1-1/4 cup soy milk*
1. Preheat the oven to 400ºF. Mix dry ingredients: flours, cornmeal, salt, baking powder and sugar.
2. Add butter and mix to coarse sand/pebble consistency (a few pea-sized lumps okay). Add crème fraîche and mix until uniform.
3. Add dried cranberries and rehydrated toasted sweet corn and mix.
4. Add soy milk and stir until the dough comes together. If necessary, knead a few times with your hands until it all sticks.
5. Turn out onto a lightly floured countertop and flatten to 1/3-inch high. Cut into 8 pieces. Bake at 400ºF until brown around the edges or golden on top.
6. Serve warm.
Results & Notes.
These scones came out quite pleasant. They’re not dense, have a slight sweetness to them because of the cranberries and sugar, and none of the corn ingredients overpower the scone. These scones pair extremely well with chili, or can be consumed on their own.
*I used soy milk because I was out of regular milk, but in order to make these dairy free, you’d have to replace both the butter and crème fraîche with a non-dairy version.