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Corn Scones

 Corn Scones
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!
10 ServingsPrep: 20 min. Bake: 20 min.

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.