Corn And Black Pepper Scones Food

CORN AND BLACK PEPPER SCONES

Steps:

• Preheat oven to 400°F.
• In a large bowl, mix flour, sugar, baking powder, black pepper and salt.
• Using a pastry blender, cut in butter until mixture resembles coarse crumbs.
• Using a fork, stir the creamed corn and beaten egg in to the flour mixture, just until blended.
• Spoon all dough onto the center of a large, ungreased cookie sheet.
• Using floured hands, shape/pat dough into a 9-inch round (dough will be sticky).
• Bake scones 20-25 minutes or until lightly golden.
• Remove from oven, transfer scones to wire rack to cool slightly (about 10 minutes).
• Cut round into 12 wedges and serve warm.
• To reheat scones: wrap loosely in tin foil and place in a preheated 350°F oven for about 15 minutes or until warmed.

CORN AND BLACK-PEPPER SCONES

Steps:

• Preheat oven to 400 degrees F. In large bowl, mix flour, sugar, baking powder, black pepper, and salt. With pastry blender or 2 knives used scissor-fashion, cut in margarine or butter until mixture resembles coarse crumbs. With fork, stir cream-style corn and egg into flour mixture just until blended.
• Spoon dough onto ungreased large cookie sheet. With floured hands, pat dough into 9-inch round (dough will be sticky).
• Bake scones 20 to 25 minutes, until golden. Transfer scones to wire rack to cool slightly, about 10 minutes. Cut into 12 wedges and serve warm.

CORN SCONES

Steps:

• In a medium bowl, combine flour, baking powder, mustard and salt. Cut in butter until mixture resembles coarse crumbs. Stir in cheese, corn and eggs until a soft dough forms. , Turn onto a floured surface, 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. Serve warm.

CHEDDAR AND PEPPER SCONES

Steps:

• Sift together the flour, baking powder, baking soda, sugar and salt into a large bowl. Cut in the butter and cheese. Stir in the pepper.
• Cover and refrigerate for 30 minutes.
• Preheat the oven to 400°F and set a rack on the upper-middle level. Grease a heavy baking sheet or line it with parchment paper.
• Gently stir enough buttermilk or yogurt into the flour mixture to make a soft, sticky dough. Gather the dough into a ball with your hands. On a well-floured surface, roll or pat the dough into an 12-x-8-inch rectangle approximately 3/4 inch thick. Try not to handle the dough too much, and don't worry if it looks rough.
• Using a large spatula or a couple of spatulas, transfer the dough to the baking sheet. Use a dough scraper or knife to cut the dough into 40 squares, each 1 1/2 inches. Separate the squares slightly on the baking sheet. Brush each square with a little milk. (Or cut circles out of the dough with the rim of a glass or a biscuit cutter and transfer them to the baking sheet.)
• Bake the scones for 15 to 20 minutes, or until they are brown on the bottom and very lightly brown on top. Don't overbake; break one open to test for doneness. Transfer to cooling racks to cool briefly and then serve as soon as possible.
• To serve: The scones are still good when cool, but they are best when just out of the oven. Butter and scrambled eggs are appropriate accompaniments.

CORNMEAL SCONES

Steps:

• Heat oven to 400°F.
• Mix flour, cornmeal, baking powder, baking soda and salt in medium bowl.
• Cut in butter using pastry blender or 2 knives, until mixture looks like fine crumbs.
• Stir in buttermilk so dough leaves sides of bowl and forms a ball.
• Turn dough onto lightly floured surface.
• Knead lightly 10 times.
• Pat or roll into 7 inch circle on ungreased cookie sheet that has been sprinkled with cornmeal.
• Score top into 8 wedges, cutting down halfway to the bottom.
• Bake 20 to 25 minutes or until light brown.
• Immediately remove from cookie sheet, carefully separate wedges.
• Serve warm.