Ingredients
- 500ml (2 cups) cake flour
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15ml (1 tbsp) baking powder
-
Pinch of salt
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1 x 410g can Rhodes Whole Kernel Corn, drained
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125ml (½ cup) cold butter, cubed
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1 extra-large egg
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190ml (¾ cup) buttermilk
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1 egg, beaten
Method
Sift the flour, baking powder and salt together twice.
Using your fingertips, work the butter into the flour.
Stir in the Rhodes Whole Kernel Corn.
In a separate bowl, mix the extra-large egg and buttermilk together.
Portion by portion, add a little bit of the buttermilk mixture into the flour mixture, mixing after each addition.
Bring together to form a dough, kneading once or twice to smooth the surface.
Roll out the dough on a floured surface to about 2cm thick and press out scones using a medium cookie cutter or a glass.
Place on a greased baking sheet and brush with the beaten egg.
Bake in the oven preheated to 200°C for 10 – 12 minutes or until baked through and golden brown.
Remove from the oven and allow to cool.
Serve by spreading with soft butter and add some grated cheese or jam.
*Supplied by Rhodes