Corn Buttermilk Scones
Note: If you don’t have buttermilk, use 1 cup milk with 1 tablespoon lemon juice mixed in. These are terrific as the base for raspberry or blueberry shortcakes with plenty of whipped cream. Add shredded Cheddar cheese and chopped jalapeños, and they’re great with a bowl of corn soup.
• 2 c. all-purpose flour
• 1/2 c. cornmeal
• 2 tsp. baking powder
• 1 tsp. salt
• 6 tbsp. (3/4 stick) butter, chilled and cut into small cubes
• 1 ear fresh sweet corn, husk removed
• 1 c. nonfat buttermilk (see Note)
Preheat oven to 400 degrees. Line baking sheet with parchment paper.
In a large bowl, stir together flour, cornmeal, baking powder and salt. Cut butter into dry ingredients using 2 forks or a pastry blender until butter is evenly distributed and mixture resembles gravel.
Using a sharp knife, carefully cut kernels off the ear of corn. Add kernels and buttermilk to dry ingredients and stir until just combined — mixture will be a little sticky.
Turn out dough onto a floured surface, sprinkling some flour on top. Gently knead for a few seconds, then gather dough up into a ball. Press down to an even 1-inch thickness and, using a sharp knife, cut the dough into 3½-inch squares and then in half to form triangles. Transfer scones to prepared baking sheet and bake for about 25 minutes or until golden brown.
Variation: Add 1 cup shredded Cheddar cheese and 1 to 2 finely chopped jalapeños with the corn kernels.
Nutrition information per serving:
Calories 335 Sodium 700 mg