Publisher Photo
Publisher Photo
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!
MAKES:
10 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.
MAKES:
10 servings
TOTAL TIME:
Prep: 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 shredded cheddar cheese
  • 1 can (15 ounces) cream-style corn
  • 2 eggs, lightly beaten
  • 2 tablespoons whole 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.
Originally published as Corn Scones in Cookin' Up Country Breakfasts Cookbook 1994, p69

Nutritional Facts

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

  • 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 shredded cheddar cheese
  • 1 can (15 ounces) cream-style corn
  • 2 eggs, lightly beaten
  • 2 tablespoons whole milk
  1. 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.
  2. 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.
  3. 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.
Originally published as Corn Scones in Cookin' Up Country Breakfasts Cookbook 1994, p69

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