Fresh local organic corn is finally joining blueberries in neighborhood markets and farm stands. We bought some beautiful ears last week during a trip to Keene, New Hampshire. More on that later.
Got it in my mind that raw pureed corn kernels could provide enough body and richness to substitute for some, perhaps all, the heavy cream in our favorite scone recipe. While it was tempting to cook or roast the corn to boost flavor, I opted to use it raw to maximize moisture, trusting corn flour and the baking process would help. Only one of the twelve taste testers we invited to test these scones has to eat a GF diet. All agreed they were successful enough to share while the key ingredients are readily available. Put them on the menu for next weekend!
Fresh Corn & Blueberry Scones – Makes 16 medium sized scones
2 medium sized ears fresh corn
6 ounces fresh blueberries, washed and dried
1 1/2 cup (9 oz.) GF flour mix (ours, yours, or Trader Joe’s)
1/2 cup (3 oz.) organic corn flour
1/3 cup (2.5 oz.) granulated sugar, plus a little more for sprinkling on the pre-baked scones
1 tablespoon baking powder
1 teaspoon xantham gum
1/2 teaspoon sea salt
3 tablespoons very cold unsalted butter
1 egg yolk
1/3 – 1/2 cup heavy cream
1. Prepare a baking sheet by lining it with parchment paper and preheat the oven to 425 F.
2. Cut the corn kernels off the cob, taking care to scrape the sharp edge of the knife down the sides of the cob to get the (creamy) last bits. Set aside 1/2 cup of the kernels.
3. Blend the remaining kernels in a food processor until smooth. Turn into a 16 oz. glass measuring cup.
4. Add the egg yolk to the pureed corn, and enough heavy cream to measure 1 1/3 cups of liquid – whisk to blend.
5. Measure the flours, sugar, baking powder, xantham gum and salt into a large mixing bowl. Whisk to blend.
6. Grate the butter into the flour mixture, toss to coat. Add the reserved 1/2 cup corn and toss to coat.
7. Pour the blended corn and cream mixture into the flour mix and stir until it comes together in a loose ball of dough. Turn onto a GF floured surface and knead 2-3 times before patting out into a 1″ inch flat piece.
8. Scatter the blueberries onto the surface and gently gather up/roll the dough starting from one edge to incorporate the blueberries without crushing them. Form into an oval shaped ball and gently pull apart at the center into two even portions of dough.
9. Shape each portion into a 1″ thick disk. Pat the surface of each round with a little heavy cream and sprinkle each with 1-2 teaspoons of granulated sugar. Cut each disk into eight wedges. Place the scones on the baking sheet 1-2 inches apart.
10. Bake at 425 for 12 – 15 minutes or until lightly browned.
These will become a special Summer Sunday Morning Staple!