Scones that taste like Summer....

Yep, I started baking again... The heat has abated just enough for me to not melt when the oven is on. Or for that matter, butter stays in shape for more than a couple of seconds outside the fridge.

I figured that was a sign for making tarts, scones and such. I was in a savory mood and inspired by the barmy sun streaming in (through those same large windows I complained about before), I decided to bake some summer into a bite.



Corn, Cheese and Sundried Tomato Scones they were to be, spiced with fresh cracker pepper.

In the corn country that we live in,the ear is available year round but they are the sweetest and most succulent during of the months of Summer. Sun kissed tomatoes ofcourse begged to be included and the cheese was well the knot of the happy marriage :)



Corn, Cheese and Sundried Tomato Scones

200 g flour
1 tsp salt
1.5 tsp baking powder
60 g cold butter, cubed
140 g milk
1 egg white, whipped frothy
2 tsp fresh coarse cracked pepper
1/4 cup grated aged Pecorino cheese
corn kernels from 1 medium ear
2 T diced sundried tomatoes
1 yolk + 1 T cream for egg wash




Sift together the flour, salt, pepper and baking powder together. Cut into the mixture the cold butter until they are no more than the size of peas. Stir in the corn, tomatoes, cheese, and mix well. Add the egg white and milk and mix for form a dough.

On a floured surface knead just a bit to make into a non-sticky dough ball. Pat the dough out with your palms to 1/2 inch thickness. Using a cookie cutter, cut out scones and place on a greased baking sheet. Brush egg wash over the scones.

Bake at 425F for 10-12 minutes until golden brown on top. Cool on rack. Serve warm with clotted cream or spiced Bechamel sauce.