Corn scones recipe

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

In a large bowl, whisk together all-purpose flour, cornmeal, baking powder, baking soda, salt, and sugar.

Cut in unsalted butter until the mixture resembles coarse crumbs.

Stir in sweet corn and chives until evenly distributed.

In a separate bowl, whisk together milk and eggs until combined.

Add the wet ingredients to the dry ingredients and mix until just combined.

Turn the dough out onto a floured surface and knead gently until smooth, about 1-2 minutes.

Pat the dough into a circle about 1 inch thick.

Cut the dough into wedges or use a round cutter to form scones.

Place the scones on the prepared baking sheet, spacing them apart.

Brush the tops with cream and sprinkle with black pepper and parmesan cheese.

Bake in the preheated oven for 15-20 minutes, or until golden brown.

Remove from the oven and let cool slightly on a wire rack.

Serve warm, drizzled with honey if desired.

Spice Level:

Allergens