CORN SCONES RECIPES

Steps:

• In a medium bowl, combine flour, baking powder, mustard and salt. Cut in butter until mixture resembles coarse crumbs. Stir in cheese, corn and eggs until a soft dough forms. , Turn onto a floured surface, kneading gently 10-12 times or until dough is no longer sticky. Roll out to 1-in. thickness; cut with a 2-1/2-in. or 3-in. cutter. , Place on an ungreased baking sheet. Brush with milk. Bake at 425° for 20-25 minutes or until golden brown. Serve warm.

Steps:

• 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 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.
   
• 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.
• 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.
• 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. 
• 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.
• 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. 
• 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.
• 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.
• 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. 
   
• Steps 1 through 6 can be prepped the day before.