Corn, Goat Cheese & Chive Scones

Corn, Goat Cheese & Chive Scones

Fresh corn, cut from the cob, and crumbled goat cheese give these Corn, Goat Cheese & Chive Muffins their unique texture.

Corn, Goat Cheese & Chive Scones
Yield: 13
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  1. 2 cups all-purpose flour
  2. 2 teaspoons baking powder
  3. ½ teaspoon salt
  4. ⅛ teaspoon ground black pepper
  5. 4 tablespoons cold salted butter, cut into pieces
  6. ½ cup fresh corn kernels
  7. ½ cup crumbled goat cheese
  8. 1 tablespoon chopped chives
  9. ¾ cup plus 3 tablespoons cold heavy whipping cream, divided
  1. Preheat oven to 350°.
  2. Line a rimmed baking sheet with parchment paper.
  3. In a large bowl, combine flour, baking powder, salt, and pepper, whisking well. Using a pastry blender, cut butter into flour mixture until it resembles coarse crumbs. Add corn, goat cheese, and chives, stirring to blend. Add ¾ cup plus 2 tablespoons cream, stirring until mixture is evenly moist. (If dough seems dry, add more cream, 1 tablespoon at a time.) Working gently, bring mixture together with hands until a dough forms.
  4. Turn out dough onto a lightly floured surface. Knead gently 4 to 5 times. Using a rolling pin, roll dough to a ¾-inch thickness. Using a 2-inch fluted square cutter, cut 13 scones from dough, rerolling scraps as necessary.
  5. Place scones 2 inches apart on prepared baking sheet. Brush tops of scones with remaining 1 tablespoon cream.
  6. Bake until edges of scones are golden brown and a wooden pick inserted in the centers comes out clean, approximately 20 minutes.
  7. Serve warm.
TeaTime Magazine
From TeaTime, May/June 2016


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