Buttered Corn Scones
1 hour 0 mins
2 medium-large ears of corn
Vermont Creamery Sea Salt Cultured Butter - 82% Butterfat
2 cups all-purpose flour
¾ cup fine cornmeal or corn flour
1 ¾ tablespoon sugar
5 teaspoons baking powder
2 teaspooons kosher salt
Vermont Creamery Unsalted Cultured Butter - 82% Butterfat, cut into cubes
½ cup plus 2 tablespoons cold
1 ¼ cup very cold whipping cream, divided
1 large egg, very cold
flaky sea salt
- Heat the grill to medium.
- Trim the corn's silk tassels and peel back a few layers of the husk; however, be sure to leave some of the husk intact to prevent the corn from drying out on the grill.
- Place the corn on the grill, close the cover, and grill for 15 minutes, turning every 5 minutes, until the kernels are tender when pierced with a paring knife.
- When kernels are tender, peel the remaining husk. Increase grill's heat to high and place the peeled corn directly over the heat. Grill, turning occasionally, until charred to your liking. Place on a wire rack to cool completely.
- Once the corn is cool, stand one ear of corn in a large bowl with the skinnier end up. Use a very sharp knife to slice down the cob, removing the kernels as you go. Repeat until all kernels are removed from both ears-you should have around 1 1/2-1 3/4; cups corn kernels.
- Melt 2 tablespoons of the cultured butter with sea salt in a cast iron skillet over medium heat. Add the corn and sauté for 5 minutes, until the corn is coated completely in butter. Remove from heat and scrape corn in a single layer on a baking sheet. Cool on a wire rack; once cool, tightly cover with plastic wrap. The buttered corn will keep at room temperature overnight. You can also transfer to an airtight container and refrigerate up to 2 more days.
- Position a rack in the center of the oven and preheat to 425ºF. Line half a sheet pan with parchment paper. Line an 8-inch round cake pan with plastic wrap; dust lightly with flour. Reserve 2 tablespoons of the prepared corn in a small bowl.
- In the bowl of a stand mixer fitted with a paddle attachment, combine the flour, cornmeal, sugar, baking powder, and salt. Beat on low about 15 seconds, or until just combined. Add cold butter cubes; beat 3 minutes or until mixture is texture of coarse meal, with pea-sized pieces of butter throughout. Add corn; beat 1 minute or until evenly incorporated.
- Whisk together 1 cup cream and egg in a liquid measuring cup. With mixer on low, slowly pour the cream mixture into the dry ingredients. Beat 1 minute or until the dough clumps around the paddle and/or sides of the bowl. Scrape down the bottom and sides of the bowl with a rubber spatula.
- Dust your hands and lightly flour clean work surface. Tip dough onto counter; working quickly, knead dough once or twice into rough ball. Place dough into center or prepared cake pan. Dust hands with flour again; working quickly, lightly pat dough out to fill pan.
- Use plastic wrap to carefully transfer dough to work surface. Flour edge of bench scraper; use to cut dough into 4 even wedges. Cut each wedge in half for 8 wedges total. Place wedges at least 3 inches apart onto prepared sheet pan. Brush tops of scones with remaining 1/4 cup cream. Sprinkle each with a few kernels of reserved corn and flaky sea salt.
- Bake 20-25 minutes or until scones are almost doubled in size and lightly browned. Cool scones on pan on wire rack 10 minutes or until edges and bottoms of scones have set and feel firm to touch. Serve scones warm or at room temperature. Scones can be stored in airtight container or zip-top bag at room temperature up to 2 days.
Steps 1 through 6 can be prepped the day before.