Cheesy Corn-Y Scones – a delicious recipe with flour, baking powder, Kosher salt, sugar, Extra sharp cheddar, Corn kernels. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
["Preheat your oven to 375.
2
Combine the flour, baking soda, sugar, salt, thyme, paprika and butter in the bowl of a stand mixer. Place in the refrigerator for at least 15 mins, longer if it is warm in your kitchen.", "Once all the ingredients are cold, using the paddle attachment mix the ingredients on low speed, until the butter is cut into small pebbles.", "Add the cheese and corn. If your mixture has warmed up at all, place the bowl back on the refrigerator. Keeping your ingredients cold is key to the flakiness of the scones.
3
Mix until the cheese is evenly incorporated into the butter mixture. Now slowly stream in the cold cream on low speed, just until your dough comes together.", "Turn the dough onto a lightly floured surface. Form into a round flat disk approximately 9"" in diameter. Cut into 8 equal pizza-like wedges, and transfer to a cookie sheet lined either with parchment or ideally a silpat. Freeze for 15 minutes.", "These scones will keep for 3-4 days in an airtight container at room temperature. Fully formed and unbaked scones keep very well in the freezer for about a month or so if properly sealed in a freezer bag."]
489
kcal
Calories
27
g
Fat
51
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 3/4 cups All purpose flour, 1 tablespoon Plus 1/2 tsp baking powder, 1 teaspoon Kosher salt, plus extra for sprinkling, 1 teaspoon Granulated sugar, and more.
Yes, Cheesy Corn-Y Scones falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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