Corn And Black Pepper Scones – a delicious recipe with flour, sugar, baking powder, fresh coarse ground black pepper, salt, cold butter. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 400u00b0F.
2
In a large bowl, mix flour, sugar, baking powder, black pepper and salt.
3
Using a pastry blender, cut in butter until mixture resembles coarse crumbs.
4
Using a fork, stir the creamed corn and beaten egg in to the flour mixture, just until blended.
5
Spoon all dough onto the center of a large, ungreased cookie sheet.
6
Using floured hands, shape/pat dough into a 9-inch round (dough will be sticky).
7
Bake scones 20-25 minutes or until lightly golden.
8
Remove from oven, transfer scones to wire rack to cool slightly (about 10 minutes).
9
Cut round into 12 wedges and serve warm.
10
To reheat scones: wrap loosely in tin foil and place in a preheated 350u00b0F oven for about 15 minutes or until warmed.
500
kcal
Calories
24
g
Fat
61
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: 2 1/4 cups all-purpose flour, 2 tablespoons sugar, 2 teaspoons baking powder, 1/2 teaspoon fresh coarse ground black pepper, and more.
Yes, Corn And Black Pepper 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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