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Corn Scones Recipe

My family really enjoys these hearty scones—they're a nice change from the usual muffins and biscuits. They're nice to have on hand for when unexpected company drops in...which seems to be often!

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Corn Scones Recipe

Prep: 20 min. Bake: 20 min.

Yield: 10 Servings

20 20 40

Ingredients

3-1/2 cups all-purpose flour
2 tablespoons baking powder
1 teaspoon ground mustard
1/2 teaspoon salt
3/4 cup cold butter
1-1/2 cups (6 ounces each) shredded cheddar cheese
1 can (15 ounces) cream-style corn
2 eggs, lightly beaten
2 tablespoons milk

Directions

In a medium bowl, combine flour, baking powder, mustard and salt. Cut in butter until mixture resembles coarse crumbs. Stir in cheese, corn and eggs until a soft dough forms.
Turn onto a floured surface, kneading gently 10-12 times or until dough is no longer sticky. Roll out to 1-in. thickness; cut with a 2-1/2-in. or 3-in. cutter.
Place on an ungreased baking sheet. Brush with milk. Bake at 425° for 20-25 minutes or until golden brown. Serve warm. Yield: 10-15 scones.

Nutritional Facts 1 serving (1 each) equals 394 calories, 21 g fat (13 g saturated fat), 99 mg cholesterol, 744 mg sodium, 42 g carbohydrate, 2 g fiber, 11 g protein.

Originally published as Corn Scones in Cookin' Up Country Breakfasts Cookbook , p69