I am experimenting this new recipe while corn is still in season. The corn was sweet and juicy, and to prevent the liquid from the corn drawing out during baking and thus creating dense scones (lesson learned from the disastrous Banana Scones), I roasted the corn kennels in a dry clean pan first. I can smell the corn from the scones, and they taste quite mild just like any classic scones, although I would probably add another 1/2 teaspoon of sugar next time. Walnut, as usual, adds texture to the bite. The scones taste better if served with butter, otherwise it’s a little plain on its own.
Corn & Walnut Scones Recipe (makes 8 pieces)
2 cups all purpose flour, plus extra for sprinkling
1 1/2 tbsp dry milk powder
2 1/2 tbsp sugar— will use 3 tbsp sugar next time
2 1/2 tsp baking powder
1/4 tsp salt
4 tbsp cold unsalted butter– cut into pieces
1/2 cup toasted walnut– chopped
corn kennels of 1 ear of corn– roast in clean dry pan until slightly char, let cool
2/3 cup milk
1/2 tsp vanilla extract
- In a large bowl, stir flour, milk powder, sugar, baking powder and salt to combine. Rub in butter until the mixture resembles of coarse crumbs. Add walnut and roasted corn kennels, mix well.
- Add eggs, vanilla extract and milk in a small bowl, whisk to combine. Scoop out 2 tbsp to reserve for egg wash. Pour the egg mixture all at once into the flour mixture. Use a spatula gently stir until the dough comes together. Do not over mix or the scones will be tough.
- Transfer the dough to a floured surface and knead the dough gently 4-6 times, then divide the dough in half. Pat each half into 6 inch circle, and cut into quarters, for a total of 8 wedges.
- Place scones on a lined baking sheet, 2 inches apart, and chill in freezer for 30 minutes. In the meantime, preheat oven to 400°F.
- Brush scones with reserved egg wash and bake for 15-18 minutes, until the center is baked through and golden brown on the edge. Serve immediately.