Throughout this summer, i’ve been lucky enough to get quart upon quart of fresh raw cream from my neighboring farmer’s brown swiss and jersey girls (wait that sounds like a reality tv show, no?) and have been working the cream scone weekly, experimenting with varying types of flours etc.
My favorite by far is with the addition of a good quality medium stone ground cornmeal. it adds just the right texture – a bit of toothsome grit – a heartiness if you will, that melts into the lightness of the cream perfectly. But the clincher came last week week when the morning after a robust veggie grilling session, i was left with 2 ears of sweet summer corn – salt & pepper corn to be exact.
off the cob those little kernels came and into my scone dough they went. heaven… srsly.
1/2 cup medium stone ground cornmeal
1 tablespoon baking powder
2 tablespoons sugar
1/2 teaspoon sea salt
5 tablespoons cold unsalted butter, cut into approximately 1/4 inch chunks
1 cup corn kernels (approximately)
1 cup heavy creamyield: 8 scones
1. preheat oven to 425 degrees – if you have a baking stone put it in the oven now.
2. place flour, corn meal, baking powder, sugar & salt in the bowl of a food processor with steel blade, and pulse 5 times to mix. if mixing by hand, place in a bowl and whisk.
3. add butter chunks to food processor bowl and pulse 10-12 times until mixture resembles a course meal – some of the butter pieces can even be small pea size. the trick is not to over pulse. if mixing by hand use the two knife method or a pastry cutter to achieve the same.
4. transfer to a large bowl and quickly stir in corn. add cream. i like to do this with my hand – pour the cream in the bowl, place hand in the center of the bowl with finger tips together. start with small circles and then gradually go wider. (this is a traditional indian way of mixing flat bread dough and works wonders for all kinds of dough mixing). the absolute moment all or most of the dry ingredients are mixed in – stop stirring. doing this will ensure you get scones not bones! 😉
5. turn onto a floured surface and as quickly as possible knead into a ball – gathering any loose dough. like 2 or 3 kneads only. then flatten into a round 1/4 inch thick.
6. i like my scones rustic looking – simply take a knife or dough scraper and pie-cut into 8 triangles.
7. if your baking stone is in the oven place individual scones directly on stone. if you’re not using a baking stone, place on an ungreased baking sheet and put in oven. bake for 12-15 minutes. you’ll know they are done when the tops brown ever so slightly.
8. place on wire rack and cool for at least 5 minutes. if you can.
This is the perfect way to utilize that extra cob or two left over from a meal, try them once and i think you’ll make certain you have some leftover. these scones do not need a thing on them – they are a sheer celebration of summer corn. but blueberry & corn are an unmatched match imo, so if you wanna jam on it, you could top with blueberry jam or even this luscious curd.