Corn, Goat Cheese & Chive Scones
Yield: 13
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ⅛ teaspoon ground black pepper
  • 4 tablespoons cold salted butter,
  • cut into pieces
  • ½ cup fresh corn kernels
  • ½ cup crumbled goat cheese
  • 1 tablespoon chopped chives
  • 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.
Recipe by TeaTime Magazine at