Corn & Plum Scones

Name: Corn & Plum Scones
Yield: 16 scones
Ingredients: 2 ½ cups / 400 g All-purpose flour; ½ cup / 44 g Corn meal; 1 tsp Salt; ½ cup / 80 g Sugar; 1 tbsp Baking powder; ¾ tsp Baking soda; 1 ½ cups / 340 g Butter, cold & cut into cubes; 2 cups / 450 ml Buttermilk; 1 cup / 164 g Corn kernels, cut off the cob & frozen; 1 cup / 164 g Plums, diced & frozen; 1 tbsp / 5g Ground cinnamon; 2 tsp Ground ginger; 1 ea Egg, whisked with 1 tsp water; to taste Sugar

These Corn and Plum Scones are a delightful twist on the classic, bringing together the subtle crunch of cornmeal and the juicy tartness of fresh plums. The corn and plums can be replaced with any ingredient if you’re not a fan or if they aren’t in season. Get creative!

Recipe byNia Scott

Makes16 scones

DietariesVegetarian

Ingredients

Ingredient quantities shown in U.S. units.

Corn & Plum Scones

2 ½ cups400 gAll-purpose flour
½ cup44 gCorn meal
1 tsp1 tspSalt
½ cup80 gSugar
1 tbsp1 tbspBaking powder
¾ tsp¾ tspBaking soda
1 ½ cups340 gButter, cold & cut into cubes
2 cups450 mlButtermilk
1 cup164 gCorn kernels, cut off the cob & frozen
1 cup164 gPlums, diced & frozen
1 tbsp5gGround cinnamon
2 tsp2 tspGround ginger

To Assemble

1 ea1 eaEgg, whisked with 1 tsp water
to tasteto tasteSugar

Method

Corn & Plum Scones

In the bowl of a stand mixer fitted with the paddle attachment, mix together the all-purpose flour, salt, baking powder, baking soda, sugar and corn meal until combined.
Add in the cold cubed butter and mix on low speed until the butter is in pea-sized chunks.
Add the corn and plums to the bowl and mix until they are coated in the flour.
Add the buttermilk and mix just until the dough comes together.
Flour a clean surface and drop the dough onto it. Flour the top of the dough and using a rolling pin, roll the dough into a square about 2 inches (5 cm) in thickness.
With a chef’s knife or a bench knife, cut the dough into 4 squares and then cut each square into four pieces.
You should end up with 16 squares.
Place the scones onto a parchment lined baking sheet and then freeze for about an hour.
At this point you can bake off the whole batch at once or wrap and freeze a portion of the scones to be baked off at a later date.
Follow the baking instructions below when ready to bake the remainder of the batch, no thawing necessary.

Assembly & Baking

Preheat the oven to 400°F/204°C.
Place the frozen scones on a parchment lined baking sheet and brush the surface of the scones with egg wash then sprinkle with sugar.
Bake for 30 minutes, rotating the sheet halfway through the bake.