These decadent scones are a sweet surprise for a fall brunch and for holiday cheer! With homemade corn stock baked right in these little trinkets of thanksgiving, they sweeten any meal.
What you will need:
For the corn stock:
To be able to make fresh corn stock whenever you choose, save the cobs, when using fresh corn. Freeze the cobs, only if you cut the corn off before cooking, and they will be readily available. As a rule of thumb, save around 3 cobs for a recipe and to cook the stock, add one cup of water for every cob. Add a little salt, and seasoning such as 2 fresh garlic cloves, minced, and boil the stock at a simmer, until the water is about 1/3 to ½ evaporated, you will end up with about 1 ½ cups of tasty stock, and whatever is left over can be used for delicious soups.
For today’s recipe, set aside ½ cup of stock.
Preheat your oven to 375*
Now for the scones:
2 c. all purpose flour
1 ½ c. corn flour
1c. whole wheat flour
4 tsp. baking powder
½ tsp. baking soda
¼ tsp. salt
— These are all of the dry ingredients, mix them together lightly
Then and the fat:
1 stick of butter
1/3 c. of bacon drippings
— cut into the mixture until it is well blended,
Add the wet ingredients:
½ c. of Evaporated canned milk
½ c. corn stock
Work into dough, until it is like bread dough, and then separate into two. Round and flatten each half until it is only an inch or two high, to have a consistent design, it works best if you have two round, flat bottom bowls that are the same size, to mold the scone dough into. With a knife, cut it into the traditional eight piece scone shapes, and place on a greased baking sheet. If need be, you can bake only one half at a time, they only need about ½ to an inch in separation when baking. Bake for approx. 16 minutes, or until golden brown.
Let cool down, and make a sweet icing glaze to top them with:
1 1/3 cup of powdered sugar
6 drops of yellow food coloring
3-4 tbsp. of water
Mix glaze together until smooth, and pour over your scones.
This recipe makes 16 scones, only half of these are in the photos, the recipe is a double recipe for the Holidays! Serve them with jam and tea, or with a meal just like sweet corn bread.
Would you love to have some homemade jams to go with your scones, but you just don’t have the time? Check out this great find on Etsy!
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