Corn and Black Pepper Scones
Delight your taste buds with these irresistibly savory Corn and Black Pepper Scones, a perfect twist on the classic scone! Featuring sweet bursts of fresh or frozen corn kernels, rich shredded sharp cheddar cheese, and the warm bite of freshly cracked black pepper, these golden beauties are as flavorful as they are versatile. The dough comes together in just minutes, achieving a tender, flaky texture thanks to cold, cubed butter and careful mixing. Ideal as a savory breakfast, an afternoon snack, or a unique addition to your brunch spread, these scones are best served warm with butter or alongside a hearty soup. Simple yet packed with flavor, they’re a showstopper that guarantees to impress!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon granulated sugar
- 0.5 teaspoon salt
- 1.5 teaspoons freshly cracked black pepper
- 0.5 cup unsalted butter (cold, cubed)
- 1 cup fresh or frozen corn kernels (thawed if frozen)
- 0.5 cup shredded sharp cheddar cheese
- 0.75 cup whole milk
- 1 egg
Instructions
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, sugar, salt, and black pepper.
Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingertips to work the butter into the flour mixture until it resembles coarse crumbs.
Gently fold in the corn kernels and shredded cheddar cheese until evenly distributed.
In a small bowl, whisk together the milk and egg. Reserve 1 tablespoon of this mixture for brushing the tops of the scones later.
Pour the remaining liquid mixture into the dry ingredients. Stir just until the dough comes together. Avoid overmixing to ensure tender scones.
Turn the dough out onto a lightly floured surface and gently pat it into a circle about 1 inch thick and 8 inches in diameter.
Using a sharp knife or bench scraper, cut the dough into 8 equal wedges.
Place the wedges on the prepared baking sheet, leaving a bit of space between each.
Brush the tops of the scones with the reserved milk and egg mixture. This will give them a golden, glossy finish.
Bake in the preheated oven for 12–15 minutes, or until the scones are golden brown and puffed.
Remove the scones from the oven and allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Serve warm with butter, or enjoy on their own as a savory snack.
Nutrition Facts
Calories |
2389 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.8 g | 169% | |
| Saturated Fat | 78.9 g | 394% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 537 mg | 179% | |
| Sodium | 3108 mg | 135% | |
| Total Carbohydrate | 253.3 g | 92% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 34.5 g | ||
| Protein | 58.6 g | 117% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 731 mg | 56% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 1201 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
