Corn And Black Pepper Scones Recipes

Steps:

• Preheat oven to 425 degrees. Line 3 baking sheets with parchment paper; butter parchment paper, or use nonstick liners.
• Sift cornmeal, flour, sugar, baking powder, pepper and salt into a large bowl.
• In a separate bowl, beat milk with egg. Add to dry ingredients all at once and mix together just until batter is free of lumps. Stir in melted butter.
• Drop batter by the tablespoonful onto prepared baking sheets. Bake until edges are a dark golden brown, 10 to 15 minutes.

Steps:

• Set a rack in the center of the oven and heat the oven to 400 degrees. Line a baking sheet with parchment paper.
• In a large bowl, add the flour, sugar, baking powder, black pepper and salt, and stir to combine. Add the butter to the bowl and toss to coat the cubes in the flour.
• Use your fingers to smash each cube of butter into a flat sheet, tossing to coat in flour and break up the butter a bit as you go. You will have some flat pea-size pieces of butter, and some will be worked into the flour completely. Add the cheese, walnuts and chives, and toss to combine.
• Make a well in the center of the butter and flour mixture, and add the buttermilk. Very gently stir until just combined and shaggy, but don't overmix. If the mixture seems very dry, add another tablespoon or two of buttermilk. If the mixture seems very wet, add a tablespoon or two of flour.
• Turn the dough out onto a lightly floured surface and pat into a 1/2-inch-thick rectangle. Fold the rectangle in half, then shape it into an 8-inch circle. Cut the dough into 8 equal triangular wedges, and carefully transfer them to the baking sheet; they will be fragile. Brush the tops of the scones with the dregs of buttermilk left in the measuring cup (add a little more if necessary), then sprinkle the scones with flaky salt and more pepper.
• Bake the scones until golden brown, 19 to 23 minutes. These are best the day they are made, but will last a day or two on the counter in an airtight container. Alternatively, let them cool completely, then transfer to an airtight container and freeze for up to a month. In either instance, warm before serving.

Steps:

• Preheat oven to 400°F.
• In a large bowl, mix flour, sugar, baking powder, black pepper and salt.
• Using a pastry blender, cut in butter until mixture resembles coarse crumbs.
• Using a fork, stir the creamed corn and beaten egg in to the flour mixture, just until blended.
• Spoon all dough onto the center of a large, ungreased cookie sheet.
• Using floured hands, shape/pat dough into a 9-inch round (dough will be sticky).
• Bake scones 20-25 minutes or until lightly golden.
• Remove from oven, transfer scones to wire rack to cool slightly (about 10 minutes).
• Cut round into 12 wedges and serve warm.
• To reheat scones: wrap loosely in tin foil and place in a preheated 350°F oven for about 15 minutes or until warmed.

Steps:

• Preheat oven to 375 degrees F.
• Combine biscuit mix, black pepper, cream, salt, cheese and nutmeg. Pile mixture into 4 large mounds or 8 small mounds onto a nonstick cookie sheet. Brush scones with egg wash, sprinkle with a little sugar and bake for 10 to 12 minutes for large scones, 7 to 8 minutes for small scones.

Steps:

• Heat oven to 400 degrees.
• In a small skillet, saute onions in margarine until crisp tender; set aside. Cool slightly.
• Lightly spoon flour into measuring cup and level off with a knife.
• In a medium bowl, combine flour, sugar, baking powder, pepper and salt; blend well.
• Add whipping cream, egg and sauteed onions; stir just until moistened.
• On floured surface, knead dough gently 5 or 6 times.
• Place on ungreased cookie sheet; press into an 8" circle about 1/2 inch thick.
• Cut into 8 wedges; separate slightly.
• Bake at 400 degrees for 12-16 minutes or until very lightly browned.
• Brush with melted butter or margarine.
• Serve warm.
• Wonderful with soup!

Steps:

• Put honey and bay leaf in a medium skillet over medium heat. Simmer until honey is bubbling and turns a shade darker, about 2 minutes.
• Place plums in honey. Cook, without moving, until undersides are golden brown, about 5 minutes. Stir plums and cook 1 to 2 minutes longer, until tender but not falling completely apart. If the caramel starts to get too brown, stir in a teaspoon or two of water and lower the heat. Scrape plums and syrup into a bowl and chill for at least 1 hour. (Plum compote can be made up to a week ahead.)
• Heat oven to 400 degrees. Line a baking sheet with parchment.
• In a small bowl or measuring cup, mix together the cream and egg.
• In a large bowl, whisk together flour, cornmeal, sugar, baking powder and salt (or you can do this in a food processor). Using a fork, pastry cutter or your fingertips, cut butter into flour until the mixture forms coarse crumbs (or pulse in a food processor). Drizzle in as much of the cream mixture as you need to make a smooth, moist but not wet dough. Save remaining cream-egg mixture for brushing.
• Turn dough out onto prepared baking sheet. Pat into a 1 1/4-inch thick round. Using a paring knife, cut 8 wedge-shaped scones (as though you were cutting slices of pie) and push them apart on the baking sheet to separate them 1/2 inch apart. Brush dough with remaining cream-egg mixture, or use more cream if you've run out of the mixture.
• Using your fingertips, make a deep indentation about 1 inch in diameter in the center of each scone. Tuck some plum into the hole. Transfer pan to oven and bake until uniformly golden brown, 15 to 17 minutes. Cool 5 minutes on the pan, then transfer to a wire rack to cool completely. Serve scones with extra plum compote and butter on the side if you like.

Steps:

• Sift together the flour, baking powder, baking soda, sugar and salt into a large bowl. Cut in the butter and cheese. Stir in the pepper.
• Cover and refrigerate for 30 minutes.
• Preheat the oven to 400°F and set a rack on the upper-middle level. Grease a heavy baking sheet or line it with parchment paper.
• Gently stir enough buttermilk or yogurt into the flour mixture to make a soft, sticky dough. Gather the dough into a ball with your hands. On a well-floured surface, roll or pat the dough into an 12-x-8-inch rectangle approximately 3/4 inch thick. Try not to handle the dough too much, and don't worry if it looks rough.
• Using a large spatula or a couple of spatulas, transfer the dough to the baking sheet. Use a dough scraper or knife to cut the dough into 40 squares, each 1 1/2 inches. Separate the squares slightly on the baking sheet. Brush each square with a little milk. (Or cut circles out of the dough with the rim of a glass or a biscuit cutter and transfer them to the baking sheet.)
• Bake the scones for 15 to 20 minutes, or until they are brown on the bottom and very lightly brown on top. Don't overbake; break one open to test for doneness. Transfer to cooling racks to cool briefly and then serve as soon as possible.
• To serve: The scones are still good when cool, but they are best when just out of the oven. Butter and scrambled eggs are appropriate accompaniments.

Steps:

• Preheat oven to 400.
• In a large bowl, sift together the flour, baking powder, baking soda, salt and sugar.
• Cut in the butter and cheese.
• Stir in the black pepper.
• Refrigerate the dough for half an hour.
• Gently stir in the buttermilk or yogurt.
• Gather the mixture into a ball with your hands, and on a well-floured surface roll or pat the dough into a 12 x 8-inch rectangle approximately 3/4-inch thick.
• Grease a baking sheet.
• Using a large spatula, or a couple of spatulas, transfer the dough to the baking sheet.
• Use a dough scraper, baker's bench knife or a knife to cut dough into 1 1/2-inch squares.
• Separate the squares slightly on the baking sheet.
• Brush each square with a little milk, if using.
• Bake the scones in oven for 15 to 20 minutes, or until they're very lightly browned.

Steps:

• Preheat oven 400 degrees.
• Stir together dry ingredients and herbs; first 7 ingredients.
• Blend in butter to look like coarse cornmeal.
• Stir in tomatoes.
• Mix milk with egg; stir into flour mixture until moist.
• Gentily knead 8 to 10 turns; then pat into 6" circle on ungreased baking sheet.
• Cut 8 wedges and separate slightly.
• Bake until golden 15 - 20 minutes.
• Brush with seasoned olive oil or melted butter.