Well, turns out today is National Corn Fritter Day. Boy oh boy, I sure do love corn fritters!!! Lovely little bites of corn, flour, butter, egg and milk..and then there’s the fried part…
So that got me thinking… maybe I can make corn “fritter” scones and eliminate the frying part by baking them instead. Turns out, this is not such a new idea. In fact, there are LOTS of recipes out there for corn scones. So I thought I’d play around with my basic scone recipe and see what I come up with!
I ran up to the local farm stand and picked up a couple of ears of freshly picked Silver Queen corn. I shucked the corn and cut the kernels off into a bowl. Then, I ran the blade of the knife along the cobs and gathered all the “milk” into a measuring cup.
So now comes the part of putting it all together.
I started with my favorite Buttermilk Scones Recipe and made a few modifications
3 cups flour
1/3 cup sugar
1/2 tsp baking soda
2 1/2 tsp baking powder
3/4 cup butter
1 cup buttermilk
Okay….I changed the flour to 2 1/2 cups and 1/2 cup cornmeal
The corn is pretty sweet, so I just added 2 tbl of sugar instead of the 1/3 cup
Left the baking soda, baking powder and butter the same (well yeah, butter and corn – can’t skimp on the butter for this, can I?)
I added enough buttermilk to the reserved “milk” from the corn scrapings to make the required one cup of buttermilk.
So now, I was all set to go!
I preheated the oven to 400 degrees F.
I mixed the dry ingredients together, then cut in the butter with my pastry blender. I always like to leave some “pea sized” chunks of butter when I make my scones.
Then I added the corn and buttermilk, stirring until it just came together. I use a big rubber spatula to do this – seems to get it combined pretty well without over-stirring. I let it rest for a couple of minutes while I floured a work surface and then turned it out onto the floured surface.
I kneaded it lightly and then portioned it into two pieces. Each piece was patted into a circle of around 8 inches and then each circle was cut into eight scones.
I put them on a baking sheet that had been lined with parchment paper and baked them for about 12 minutes.
Wow, pretty tasty with a nice big glass of iced tea!!