Corn Scones Recipe
Ingredients
3-1/2 cups all-purpose flour
2 tablespoons baking powder
1 teaspoon ground mustard
1/2 teaspoon salt
3/4 cup cold butter or margarine
1-1/2 cups (6 ounces) shredded Cheddar cheese
1 can (15 ounces) 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 the mixture resembles coarse crumbs.
Stir in cheese, corn and eggs until a soft dough forms.
Turn onto a floured board, 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° for 20-25 minutes or until golden brown.
Cut in butter until the mixture resembles coarse crumbs.
Stir in cheese, corn and eggs until a soft dough forms.
Turn onto a floured board, 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° for 20-25 minutes or until golden brown.
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