This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Boston Cream Pie See how to make an amazing chocolate and vanilla cream dessert. »
- - Top Grilling Recipes The best of burgers, chicken, and grilled sides. »
- - Grilling for Grads Easy recipes for graduation party success. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

1 of

ADVERTISE WITH US

Posted:

| View All »

left

1 of 15

right

Corn Scones

By: Lorna Lamont

"My family really enjoys these hearty scones--they're a nice change from the usual muffins and biscuits. They're nice to have on hand for when unexpected company drops in...which seems to be often!"

Rate/Review | Read Reviews (4)

Prep Time:
20 Min

Cook Time:
20 Min

Ready In:
40 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 10 servings

Ingredients

3 1/2 cups all-purpose flour
2 tablespoons baking powder
1 teaspoon dry mustard
1/2 teaspoon salt
3/4 cup cold butter or margarine
1 1/2 cups shredded Cheddar cheese
1 (15 ounce) can cream-style corn
2 eggs, lightly beaten
2 tablespoons milk

Directions

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 degrees F for 20-25 minutes or until golden brown. Serve warm.