Corn And Black Pepper Scones Food

CORN AND JALAPEñO MUFFINS

Steps:

• Heat oven to 400 degrees. Put 2 tablespoons butter in a skillet over medium heat. Add corn kernels and jalapeño and cook gently for 2 minutes. Season with salt and pepper and set aside. Melt 4 tablespoons butter in a separate pan.
• Mix together flour, cornmeal, baking powder, baking soda and 1 teaspoon kosher salt. Beat in eggs and buttermilk to make a thick batter. Add corn kernels and jalapeño, as well as the melted butter from the separate pan, then stir in grated cheese.
• Butter miniature muffin tins and fill with about 1 1/2 tablespoons batter per muffin. Bake for 10 minutes, until golden.

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.

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 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 BEAN SALAD

Steps:

• Gather your ingredients so that you have everything close at hand on the counter or table.

GRUYèRE AND BLACK PEPPER SCONES

Steps:

• Set a rack in the center of the oven and heat the oven to 400 degrees. Line a baking sheet with parchment paper.
• In a large bowl, add the flour, sugar, baking powder, black pepper and salt, and stir to combine. Add the butter to the bowl and toss to coat the cubes in the flour.
• Use your fingers to smash each cube of butter into a flat sheet, tossing to coat in flour and break up the butter a bit as you go. You will have some flat pea-size pieces of butter, and some will be worked into the flour completely. Add the cheese, walnuts and chives, and toss to combine.
• Make a well in the center of the butter and flour mixture, and add the buttermilk. Very gently stir until just combined and shaggy, but don't overmix. If the mixture seems very dry, add another tablespoon or two of buttermilk. If the mixture seems very wet, add a tablespoon or two of flour.
• Turn the dough out onto a lightly floured surface and pat into a 1/2-inch-thick rectangle. Fold the rectangle in half, then shape it into an 8-inch circle. Cut the dough into 8 equal triangular wedges, and carefully transfer them to the baking sheet; they will be fragile. Brush the tops of the scones with the dregs of buttermilk left in the measuring cup (add a little more if necessary), then sprinkle the scones with flaky salt and more pepper.
• Bake the scones until golden brown, 19 to 23 minutes. These are best the day they are made, but will last a day or two on the counter in an airtight container. Alternatively, let them cool completely, then transfer to an airtight container and freeze for up to a month. In either instance, warm before serving.

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.

BACON, GRUYERE & GREEN ONION SCONES

Steps:

• Preheat the oven to 375°F.
• In a large bowl sift together the flour, sugar, baking powder, baking soda, and salt.
• Cut cold cubes of butter into the flour mixture until the butter is completely incorporated and the mixture has obtained a fine, mealy texture.
• Add the bacon, cheese, green onions, and black pepper and mix together until well combined.
• Fold in the buttermilk and mix together until just combined and the mixture has formed into a dough.
• Form the dough into a disc and place in fridge for about 30 minutes.
• Once chilled, flatten the disc to about ½ inch thick and cut the disc into circles using a 3 inch circle cutter (or a fluted cutter) and place the scones onto a parchment lined baking sheet.
• Brush tops of each scone with a small amount of cream and bake for about 20 to 25 minutes or until the scones puff up and the tops just start to brown.
• Serve warm with a side of honey butter.