We’re cruising through this sweet corn celebration! The good news is, it’s ALMOST Friday. There is light at the end of the work week!
I typically don’t get real ambitious with breakfast. In fact, we’ve been married over 4 years and I don’t think I’ve ever made a big breakfast for us. No waffles, no pancakes, no bacon and eggs. I am such a bad wife! I just don’t have it together in the morning. Even on the weekend! My husband calls my morning alter-ego “Angry Erin.” He will go to extreme measures to avoid her. Smart man.
The scone is perfect answer to the homemade breakfast for the morning challenged. Make at a time when you are more coherent, toss in the freezer and then bake as you want them. Perfect! I actually hadn’t made scones until this past weekend, but after making a Sweet Corn and Rosemary variety, I can’t wait to experiment with other flavors. The subtle sweetness and rich butter flavor make them the perfect breakfast treat.
This particular recipe has a sweet flavor from the corn, a slight crunch from the cornmeal and a great floral flavor from the rosemary. I topped mine off with a glaze of apricot preserves and honey and it was the perfect sweet compliment. Another unexpected and fun way to use up those plentiful ears of corn!
SWEET CORN AND ROSEMARY SCONES (Recipe adapted from: GroupRecipes.com)
- 2 cups all-purpose flour
- 1/2 cup yellow cornmeal
- 2 teaspoons baking powder
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 6 tablespoons butter, cold and cut in 1/4 inch slices
- 2 teaspoons grated lemon zest
- 1 tablespoon fresh chopped rosemary
- 3/4 cup fresh corn kernels (cut from about two ears)
- 1 egg
- 3/4 cups half and half
- Egg wash
- Apricot-Honey Glaze (optional)
- Preheat oven to 400.
- In large mixing bowl, combine flour, cornmeal, baking powder, sugar, and salt. Mix with fork.
- Add butter and blend with fingertips or pastry blender until butter is evenly mixed in chunks.
- Blend in lemon zest and rosemary and corn kernels.
- Beat egg in small bowl with half and half. Pour into flour mixture and stir with wooden spoon.
- Turn out onto floured board and lightly knead.
- Lightly roll our dough to form 12-inch circle. Using a biscuit cutter or plain 3-inch cookie cutters, cut out dough or cut into triangles (I cut mine into 8 triangles).
- Transfer to ungreased baking sheet and brush tops with egg wash.
- Bake 15 minutes or until golden brown. Remove to wire rack to cool slightly.
- Make the glaze: In a small bowl microwave two parts apricot preserves and one part honey until warmed through and loose, about 15 seconds. Drizzle over scones. Serve warm. Makes 12.