Dinner last evening ... corn chowder, cheesy corn scones, and fresh garden salad ... every bite was savored, as we won't have fresh corn, tomatoes, and cucumbers for much longer ... sigh. The times, they are a changin' ! Soon we'll be making all those cozy dishes and lamenting the cost of fresh vegetables at the market.
This morning those scones were totally tasty after I warmed them up, slathered them with a bit of butter and spicy warm peach jam !
The soup and the scones benefited from fresh corn cut from the cob and popped into the recipes. It was so sweet! The peach jam benefited from those little green jalapeños popped in while the jam boiled in the pot!
1 1/2 c. all purpose flour
1/2 c. cornmeal - fine grind
1 tsp. baking powder
1/4 tsp. kosher salt
2 tbsp. brown sugar
5 tbsp. cold butter, cut into small chunks
1/2 c. buttermilk
1/2 c. sharp Cheddar cheese, cut into little cubes
1/2 c. corn cooked and cut from the cob
Making the Scones:
1. Pre heat the oven to 375 degrees Fahrenheit.
2.Place the dry ingredients in the bowl of a food processor. Whiz to combine.
3. Add the butter a chunk at a time and whiz to combine.
4. Add the buttermilk and whiz just until the dough balls up.
5. Turn the dough out onto a floured surface. Quickly pat the dough out into a flat circle. lay the corn and cheese bits on the dough and fold the dough, kneading quickly to distribute the add-ins.
6. get the dough back into a circle of dough that's about 1/2 inch thick and use a pizza wheel to cut wedges.
7. Place the wedges (separated a bit from their neighbors) on a parchment paper-lined cookie sheet and sprinkle with some paprika.