Corn And Black Pepper Scones

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These scones are a nice change from corn bread or muffins. They are easy to make and go equally well with breakfast or dinner. They are best served warm from baking, but they can be reheated in the oven.

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Steps

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Preheat oven to 400f.

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In a large bowl , mix flour , sugar , baking powder , black pepper and salt.

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Using a pastry blender , cut in butter until mixture resembles coarse crumbs.

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Using a fork , stir the creamed corn and beaten egg in to the flour mixture , just until blended.

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Spoon all dough onto the center of a large , ungreased cookie sheet.

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Using floured hands , shape / pat dough into a 9-inch round.

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Bake scones 20-25 minutes or until lightly golden.

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Remove from oven , transfer scones to wire rack to cool slightly.

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Cut round into 12 wedges and serve warm.

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To reheat scones: wrap loosely in tin foil and place in a preheated 350f oven for about 15 minutes or until warmed.

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Ingredients

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all-purpose flour, sugar, baking powder, fresh coarse ground black pepper, salt, butter, cream-style corn, egg