Cheese and Corn Scones

Cheese and Corn Scones

Crazy as it is, I have never shared a recipe for scones with you guys. In the 2 and a half years I have had this blog, there have been no scones, biscuits, cobblers, nothing.  How did that happen? I won’t dwell, what’s done is done, but as of today, we are going to rectify the situation. We are going to make up for it with the cheesiest, meltiest scones you have ever tasted in your life. For the inaugural recipe, we are bringing out the big guns. I’m not kidding, these little babies are 3 parts flour, 2 parts cheese, when you account for what is both inside the dough and melted on top.

Cheese and Corn Scones Cheese and Corn Scones

What type of cheese, you ask? Typically I like to buy a block and grate it fresh but let’s face it, grating cheese is not the most entertaining task in the world. For that reason, I always keep a bag of Kraft Shredded Cheese in the fridge, just in case I am feeling lazy. Plus one of my family members has a thing for eating it straight out of the bag, but I won’t name names or anything. They just came out with their new Kraft Shredded Cheese with a Touch of Philadelphia, which delivers a soft and creamy melt to make your favourite recipes even better! When it comes to shredded cheese, the meltier the better, I would say. It comes in 3 flavours; Creamy Mozza, Creamy Herb and Garlic and Creamy Mexicana. I chose the latter to go along with the “south of the border” theme I started by adding corn to the scones. A blend of mozzarella, Monterey Jack and cheddar, it melts into the scones, lending to their buttery, flaky texture. That being said, you could use the Creamy Mozza and stir in sun-dried tomatoes instead of corn. Or you could amplify the Creamy Herb and Garlic by putting additional roasted garlic in the dough. Regardless, with Kraft Shredded Cheese with a Touch of Philadelphia, the melt is all you will remember.

*Kraft Canada is hosting the “What’s Cooking” Twitter Party on Wednesday, April 16 at 9pm EST. Get involved by tweeting @KraftCanada, #TouchofPhillyCheese.

Cheese and Corn Scones

Cheese and Corn Scones
Makes 16

Ingredients

3 cups all purpose flour
1/3 cup bran
2 tbsp. white sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/4 tsp. fresh cracked black pepper
3/4 cup butter, cold and cubed
1/2 cup heavy cream, half and half or milk
1/2 cup sour cream
1 cup Kraft Creamy Mexicana Shredded Cheese with a Touch of Philadelphia
1 cup frozen corn
¼ cup cold water, or as needed

1 egg, beaten (to form an egg wash)
3/4 – 1 cup Kraft Creamy Mexicana Shredded Cheese with a Touch of Philadelphia

Instructions

To make the scones, start by combining the flour, bran, sugar, baking powder, baking soda, salt and black pepper. Once mixed, add in the butter. Use your hands to blend the butter into the dough, still leaving pea-sized pieces visible. This is what contributes to the flakiness of the scones.

Next add the cream, sour cream, Kraft Creamy Mexicana Shredded Cheese with a Touch of Philadelphia and frozen corn. If the dough is too dry and will not come together to form a ball, add ¼ cup of cold water or more as needed. Do not over mix. Knead the dough slightly to bring it together but not so much as to over-develop the gluten and make the scones tough.

Roll out the dough about ¾” thick, using flour to prevent it from sticking. Cut it into rounds and place the scones on parchment-lined sheet trays, 8 scones per tray. Brush them with egg wash and bake at 350F for about 20 minutes. Right before you take them out of the oven, add the additional Kraft Creamy Mexicana Shredded Cheese with a Touch of Philadelphia and allow it to melt over the top of the scones, without browning. Cool and enjoy!

Disclosure: Although this post has been generously sponsored by Kraft Canada, the opinions and language are all my own, and in no way do they reflect Kraft Canada. 

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