Corn Cranberry Scones: A Sweet & Savory Delight
The Perfect Year-End Dessert! Easy Corn Scones with Bursting Sweetness and Tart Cranberries
Introducing a special corn scone recipe, packed with sweet corn kernels and tangy cranberries. These scones boast a delightful contrast of crispy exterior and moist interior, enhanced by the nutty flavor of corn. They pair wonderfully with warm black tea, creamy milk, or aromatic Americano. Easily baked in an oven or air fryer, they’re an excellent choice for year-end parties. Perfect for beginner bakers too!
Scone Dough Ingredients- 100g bread flour
- 300g cake flour
- 150g corn flour
- 200g cold unsalted butter, cut into cubes
- 1 tbsp baking powder
- 2 tbsp granulated sugar
- 170ml cold heavy cream
- 65g dried cranberries (soaked in rum for 30 minutes, then drained)
- 2 tbsp vanilla sugar (or regular sugar)
- 1 can sweet corn kernels, drained
For the Egg Wash- 20ml milk
- 1 egg yolk
- 20ml milk
- 1 egg yolk
Cooking Instructions
Step 1
First, prepare the dry ingredients for the scone dough. Measure out the bread flour, cake flour, corn flour, and baking powder.
Step 2
Also, prepare the ingredients for the egg wash to brush on top. In a small bowl, whisk together 20ml of milk and 1 egg yolk until well combined. Set this aside.
Step 3
Sift the bread flour, cake flour, and corn flour into a large bowl. Add the baking powder, granulated sugar, and vanilla sugar. Whisk or stir with a spatula until all the dry ingredients are evenly mixed and there are no clumps.
Step 4
Add the cold, cubed butter to the bowl with the dry ingredients. Work quickly to prevent the butter from warming up too much.
Step 5
Using a pastry blender, your fingertips, or a scraper, cut the butter into the flour mixture until it resembles coarse crumbs, with some pea-sized pieces of butter remaining. Be careful not to overmix, as this can melt the butter and affect the scone’s texture.
Step 6
Pour in the cold heavy cream. Mix gently with a spatula or your hands just until the dry ingredients are incorporated and no flour streaks remain. Avoid overmixing, as this can develop gluten and make the scones tough.
Step 7
Add the drained dried cranberries (that were soaked in rum) and the drained sweet corn kernels to the dough. Gently fold them into the mixture until just distributed.
Step 8
Lightly mix until the dough just comes together into a cohesive mass. Sprinkle a little flour on your work surface and gently shape the dough into 3-4 equal portions, flattening them slightly into rounds.
Step 9
Place the shaped dough portions onto a baking sheet lined with parchment paper or directly onto a baking pan. Brush the tops evenly with the prepared egg wash. This will give the scones a beautiful golden-brown color when baked.
Step 10
Bake in a preheated oven at 180°C (350°F) for about 15 minutes, or until golden brown. Baking time may vary depending on your oven. If you don’t have an oven, you can bake these in an air fryer at 170°C (340°F) for 12-15 minutes.
Step 11
These Corn Cranberry Scones are incredibly easy to make, with no proofing required! The nutty flavor of corn flour combined with the delightful texture of corn kernels and the zesty tang of cranberries creates a truly wonderful taste. They are perfect as a snack for kids and make a wonderful addition to your holiday gatherings or tea time with loved ones. Enjoy them with a warm glass of milk or a cup of coffee!
