Corn Scones with Cheddar Cheese Yields about 12 scones Ingredients 500 ml (2 C) cake flour 15 ml (1 T) baking powder pinch of salt 1 x 410 g can Whole Kernel Corn in Brine, drained (heel pitmielies nie die roomsoort nie ) 125 ml (½ C) cold butter, cubed 1 extra-large egg 190 ml (¾ C) buttermilk 1 egg, beaten to serve: soft butter for spreading grated cheddar cheese Method Sift the flour, baking powder and salt together twice. Using your fingertips, work the butter into the flour. Stir in the Whole Kernel Corn. In a separate bowl, mix together the extra-large egg and buttermilk. Add a little bit of the buttermilk mixture at a time into the flour mixture, mixing after each addition. Bring together to form a dough, kneading once or twice to smooth the surface. Roll out the dough on a floured surface to about 2 cm thick and press out scones using a medium cookie cutter or a glass. Place on a greased baking sheet and brush with the beaten egg. Bake in the oven preheated to 200 ºC for 10 – 12 minutes or until baked through and golden brown. Remove from the oven and allow to cool. Serve with spread with soft butter and grated cheese Adapted from: Rhodes recipes
Posted on: Thu, 13 Nov 2014 06:48:02 +0000
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