Buttered Corn Scones

8 servings
25 min prep time
60 min total time

These buttered corn scones from Hummingbird High are a delicious way to put summer corn front and center. You can serve these buttery scones as a side with fresh salted butter and herbs (they'll taste just like cornbread) or with honey, cream, and jam as a dessert.


for the grilled corn

2 medium-large ears of corn

2 tablespoons Vermont Creamery Sea Salt Cultured Butter - 82% Butterfat

for the buttered corn scones

2 cups all-purpose flour

3/4 cups fine cornmeal or corn flour

1 tablespoon granulated sugar

5 teaspoons baking powder

2 teaspooons kosher salt

1/2 cup plus 2 tablespoons Vermont Creamery Unsalted Cultured Butter - 82% Butterfat very cold, cut into 1-inch cubes

1 cup heavy cream, very cold

1 large egg, very cold

for finishing

1/4 cup heavy cream, very cold

flaky sea salt


  • STEP 1

    Heat the grill to medium.

  • STEP 2

    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.

  • STEP 3

    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.

  • STEP 4

    When the kernels are tender, peel the remaining husk. Increase the 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.

  • STEP 5

    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 ½ to 1 ¾ cups corn kernels.

  • STEP 6

    Melt 2 tablespoons of the cultured butter with sea salt in a cast iron skillet over medium heat. Add the corn and saute for 5 minutes, until the corn is coated completely in butter. Remove from heat and scrape the corn into a single layer onto a baking sheet. Cool on a wire rack; once cool, tightly cover with plastic wrap. The buttered corn will keep at room temperature overnight; after that, pour into an airtight container and refrigerate for up to 2 more days.

  • STEP 7

    Position a rack in the center of the oven and preheat to 425°F. Line a half sheet pan with parchment paper. Line an 8-inch round cake pan with plastic wrap and lightly dust with flour. Reserve 2 tablespoons of the prepared corn in a small bowl. 

  • STEP 8

    In the bowl of a stand mixer fitted with a paddle attachment, combine the flour, cornmeal, sugar, baking powder, and salt. Beat on low until just combined, about 15 seconds. Add the unsalted cultured butter all at once and beat on low until the mixture has the texture of course meal, with pea-sized pieces of butter throughout, about 3 minutes. Add the prepped corn and continue to beat on low until incorporated evenly througout the mixture, about 1 minute more.

  • STEP 9

    In a large liquid measuring cup, whisk together the cream and egg. With the mixer on low, slowly pour the cream mixture into the dry ingredients. Beat until the dough clumps around the paddle and/or sides of the bowl, about 1 minute. Scrape down the bottom and sides of the bowl with a rubber spatula. 

  • STEP 10

    Dust your hands and lightly flour a counter. Tip the scone dough out onto the counter and, working quickly, knead the dough once or twice into a rough ball. Place the dough in the center of the prepared cake pan. Dust your hands with flour again, and working quickly once more, lightly pat out the dough so it fills the pan.

  • STEP 11

    Use the plastic wrap to carefully lift the dough out of the pan and onto the counter. Flour the edge of a bench scraper and use it to quarter the dough into 4 even wedges. Cut each wedge in half so you have 8 wedges total. Place the wedges at least three inches apart on the prepared sheet pan. Brush the top of each scone with the remaining ¼ cup cream; sprinkle with each with a few kernels of the reserved corn and flaky sea salt.

  • STEP 12

    Bake for 20 to 25 minutes, until the scones are almost doubled in size and lightly browned. Cool the scones on the pan on a wire rack for 10 minutes, or until the edges and bottoms of the scones have set and feel firm to the touch. Serve the scones warm, or at room temperature. The scones can be stored in an airtight container or zip-top bag at room temperature for up to 2 days. 

  • STEP 13

    Steps 1 through 6 can be prepped the day before. 

Hummingbird High

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Hummingbird High

Michelle is the baker, blogger and photographer behind Hummingbird High that started in 2011, when she first moved to Denver, Colorado. Having never lived anywhere besides coastal cities, she had no idea at the time that baking at high altitude is completely different from baking at sea level! She started Hummingbird High to help learn more about high-altitude baking and is a record of attempts, trials & errors, and eventually, successes. Since then she’s moved back to San Francisco, CA. What you see on her blog today are a collection of innovative and accessible recipes complemented by exotic spices, quirky flavor combinations and a few challenging undertakings, all which cover the broad world of baking. To learn more about Michelle, visit her blog, Hummingbird High.