Golden Corn Cheese Scones
Easy Corn Cheese Scones Made in a Muffin Pan
Here’s a recipe for delicious corn cheese scones, a guaranteed hit with kids! Using a simple muffin pan, you can easily whip these up with ingredients you likely already have at home. Freshly baked, these scones offer a delightful contrast of a crispy exterior and a soft, moist interior, bursting with the savory flavors of corn and cheese. They’re perfect as a delightful snack for children, a satisfying breakfast option, or even a fantastic accompaniment to beer for your partner. Let’s dive into the irresistible world of corn cheese scones!
Scone Dough
- 130g Cake Flour (all-purpose flour can be substituted)
- 35g Sugar (granulated or light brown sugar)
- 30g Unsalted Butter (cut into cold cubes)
- 55g Heavy Cream (cold)
- 25g Egg (about 1/2 medium egg, cold)
- 1g Salt (approx. 1/4 tsp)
- 2g Baking Powder (approx. 1/2 tsp)
Corn Cheese Filling
- 180g Canned Corn Kernels (drained)
- 100g Mozzarella Cheese (adjust to your preference)
- 50g Mayonnaise (approx. 3 Tbsp)
- 1g Fine Salt (approx. 1/4 tsp, or to taste)
- Pinch of Black Pepper (freshly ground adds great aroma)
- Pinch of Dried Parsley (for garnish)
- 180g Canned Corn Kernels (drained)
- 100g Mozzarella Cheese (adjust to your preference)
- 50g Mayonnaise (approx. 3 Tbsp)
- 1g Fine Salt (approx. 1/4 tsp, or to taste)
- Pinch of Black Pepper (freshly ground adds great aroma)
- Pinch of Dried Parsley (for garnish)
Cooking Instructions
Step 1
First, prepare the butter for the scone dough by cutting it into 0.5cm cubes and placing it in the freezer until very cold. Ensure the egg and heavy cream are also cold, as this prevents the dough from becoming too sticky and helps create a better scone texture.
Step 2
Lightly grease the inside of your muffin pan with softened butter. This step is crucial for easy removal of the scones later. Once greased, place the muffin pan in the refrigerator to chill.
Step 3
For the corn cheese filling, drain the canned corn thoroughly using a sieve. Spread the drained corn on a paper towel and gently pat it dry with another paper towel to remove any excess moisture. Excess water can make the filling too runny.
Step 4
In a large bowl, sift together the cake flour, baking powder, sugar, and salt for the scone dough. Sifting twice will ensure no lumps remain and incorporate air, resulting in lighter, more tender scones.
Step 5
Add the cold, cubed butter to the sifted dry ingredients. Using a pastry blender, bench scraper, or your fingertips, cut the butter into the flour mixture until it resembles coarse breadcrumbs, with pieces about the size of small peas. This step is key to creating flaky scones.
Step 6
Once the butter is incorporated, pour in the cold egg mixture and cold heavy cream. Using a bench scraper, gently fold the wet ingredients into the dry ingredients until just combined. Avoid overmixing, as this can develop gluten and make the scones tough.
Step 7
Continue mixing by cutting the dough with the scraper, helping to incorporate the liquid into the dry ingredients without overworking the dough. Mix just until the dry flour streaks are almost gone. Overmixing is the enemy of tender scones!
Step 8
When the dough just starts to come together, gently gather it into a rough ball. Use your bench scraper to help fold and press the dough together. Work quickly to avoid warming the butter too much.
Step 9
Place the dough ball onto a piece of plastic wrap. Gently press it down to form a uniform rectangle, about 0.7 cm thick. Wrap it tightly in the plastic wrap and refrigerate for at least 1 hour. This chilling period allows the moisture to distribute evenly, firms up the butter, and makes the dough easier to handle, leading to a better final product.
Step 10
While the dough is chilling, prepare the corn cheese filling. In a bowl, combine the drained corn, mozzarella cheese, and mayonnaise. Add the fine salt and pepper to your taste. Mix gently with a spatula until all ingredients are well combined. The mayonnaise will help bind the corn and cheese together.
Step 11
Remove the chilled dough from the refrigerator. Weigh the dough and divide it equally into six portions. Ensuring each portion is the same size will help them bake evenly.
Step 12
Shape each portion of dough into a ball, then flatten it slightly with your palm. Press each flattened dough piece into the bottom of a greased muffin cup, spreading it evenly to cover the base and slightly up the sides. Ensure the thickness is consistent.
Step 13
Generously spoon the prepared corn cheese filling onto each scone base, filling it up towards the top. Don’t be shy with the filling; a good amount will make them extra delicious!
Step 14
Bake in a preheated oven at 210°C (410°F) for approximately 20-25 minutes, or until the scones are golden brown. You may need to adjust the time and temperature slightly depending on your oven’s performance.
Step 15
The scones are ready when they have a lovely golden-brown hue. To prevent them from breaking, let them cool in the muffin pan for about 10 minutes before attempting to remove them. This allows them to firm up slightly.
Step 16
Carefully remove the slightly cooled scones from the pan using a spatula or a thin knife. Transfer them to a wire rack to cool completely. Once cooled, sprinkle with dried parsley for a pretty garnish.
Step 17
Your delicious Golden Corn Cheese Scones are ready! They are best enjoyed fresh and warm, but any leftovers can be stored in an airtight container and frozen. To reheat, simply warm them in a preheated air fryer or oven for a few minutes to restore their delightful crispiness. Enjoy your homemade treat!
