Savory and flaky AF, hear scones come together in a snap with the aid of a stand mixer, which is also the key to keeping your butter cold, and not overworking the dough. —Shani Frymer
- Prep time 30 minutes
- Cook time 25 minutes
- Makes 8 scones
1 3/4 cups
All purpose flour
Plus 1/2 tsp baking powder
Kosher salt, plus extra for sprinkling
Extra sharp cheddar, grated on a box grater
Corn kernels, cut off approximately one cobb
Heavy cream, plus 2 tbsp for brushing scones
In This Recipe
- Preheat your oven to 375. Combine the flour, baking soda, sugar, salt, thyme, paprika and butter in the bowl of a stand mixer. Place in the refrigerator for at least 15 mins, longer if it is warm in your kitchen.
- Once all the ingredients are cold, using the paddle attachment mix the ingredients on low speed, until the butter is cut into small pebbles.
- Add the cheese and corn. If your mixture has warmed up at all, place the bowl back on the refrigerator. Keeping your ingredients cold is key to the flakiness of the scones. Mix until the cheese is evenly incorporated into the butter mixture. Now slowly stream in the cold cream on low speed, just until your dough comes together.
- Turn the dough onto a lightly floured surface. Form into a round flat disk approximately 9” in diameter. Cut into 8 equal pizza-like wedges, and transfer to a cookie sheet lined either with parchment or ideally a silpat. Freeze for 15 minutes.
- These scones will keep for 3-4 days in an airtight container at room temperature. Fully formed and unbaked scones keep very well in the freezer for about a month or so if properly sealed in a freezer bag.