Corn Scones Recipe
- 3 1/2 cups all-purpose flour
- 2 tablespoons baking powder
- 1 teaspoon dry mustard
- 1/2 teaspoon salt
- 3/4 cup cold butter or margarine
- 1 1/2 cups shredded Cheddar cheese
- 1 (15 ounce) can cream-style corn
- 2 eggs, lightly beaten
- 2 tablespoons milk
- In a medium bowl, combine flour, baking powder, mustard and salt. Cut in butter until mixture resembles coarse crumbs. Stir in cheese, corn and eggs until a soft dough forms. Turn onto a floured surface, kneading gently 10-12 times or until dough is no longer sticky. Roll out to 1-in. thickness; cut with a 2-1/2-in. or 3-in. cutter. Place on an ungreased baking sheet. Brush with milk. Bake at 425 degrees F for 20-25 minutes or until golden brown. Serve warm.
