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Corn Scones

Country.Chef's picture
Ingredients
  All purpose flour 3 1⁄2 Cup (56 tbs)
  Baking powder 2 Tablespoon
  Ground mustard 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Butter/Margarine 3⁄4 Cup (12 tbs)
  Shredded cheddar cheese 6 Ounce (1 1/2 Cups)
  Canned corn 15 Ounce (1 Can)
  Eggs 2 , beaten
  Milk 2 Tablespoon
Directions

In a medium bowl, combine flour, baking powder, mustard and salt.
Cut in butter until the mixture resembles coarse crumbs.
Stir in cheese, corn and eggs until a soft dough forms.
Turn onto a floured board, kneading gently 10-12 times or until dough is no longer sticky.
Roll out to 1 -in.thickness; cut with a 2-1/2-in.or 3-in.cutter.
Place on an ungreased baking sheet.
Brush with milk.
Bake at 425° for 20-25 minutes or until golden brown.

Recipe Summary

Cuisine: 
American
Course: 
Breakfast
Method: 
Baked
Dish: 
Bread

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