Monday, September 26, 2016

Corn Cheddar Cheese Scones

Some may call these Scones, others will refer to them as Biscuits. I've done so much research to try and explain the difference. I conclude that they are not the same without going into detail. The easiest explanation could be that Biscuits can or should be flaky and Scones can be dense. So........ here's a delicious recipe for.........?



Corn Cheddar Cheese Scones

Here's what you'll need:
Preheat the oven to 425 degrees.
1 - Sheet Pan lined with Foil.
1 - Pastry Knife
1 - 3" Round Cookie/Biscuit Cutter

3 1/2 C Flour
2 TBS Baking Powder
1 tsp Dry Mustard
1/2 tsp Salt
12 TBS Cold Butter cubed + additional soft Butter for serving.
1 1/2 C Sharp Cheddar Cheese
1 - 15 0z. Cream Corn
2 Eggs, beaten
2 TBS Whole Milk

In a Large Mixing Bowl:
Flour
Baking Powder
Mustard
Salt
Whisk well.

Cut in Butter with the Pastry Knife until it creates a Coarse Crumb Texture.
Transfer to a Lightly Floured Surface
Gently Knead until it's no longer Sticky.

Roll to 1" Thickness.
Cut out with the Cookie/Biscuit Cutter.
Transfer to the Sheet Pan.
Brush with Milk.
Bake 20 - 25 minutes.
Remove Pan to a rack to cool 5 minutes.
Serve Warm with additional Butter.

Enjoy!
Peace in the Kitchen!

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