Mexican Street Corn Scones
Mexican street corn scones!
I will admit that I had been thinking about making this recipe for a while. But I wasn’t sure if it would actually work. I asked a few trusted foodies friends if this would appeal to them as well or if it was just in my head. They agreed it sounded good so I went for it. These scones are inspired by Mexican street corn which is a delicious mix of sweet corn, salty cheese, tangy lime zest, fresh scallions, cilantro and Tajín. You can find Tajín Clásico seasoning in most grocery stores. It is not super spicy if you have never used it before. I looooove it and admittedly use it a lot! You’ll notice that I try to keep everything as cold as possible to make sure the scones rise. It’s an important step! I hope you love them!
Mexican Street Corn Scones
Ingredients:
2½ cups all-purpose flour
1 tablespoon granulated sugar
1 tablespoon baking powder
1/2 teaspoon Diamond Kosher salt
1 teaspoon chili powder
1 teaspoon Tajín Clásico seasoning, plus more for sprinkling
Zest of one lime
1/2 cup (113 grams) very cold unsalted butter, cubed
1/2 cup 35% heavy cream, plus more for brushing on the scones
2 large eggs
2 cups of frozen corn kernels
1 bunch of scallions, thinly sliced
1/2 cup cilantro leaves, chopped
1 cup crumbled cotija or feta cheese
Directions:
In a large bowl, whisk together the flour, sugar, baking powder, salt, chili powder and tajin.
In a liquid mixing cup, add heavy cream, eggs and lime zest. Whisk together and pop it in the fridge to keep it cold. Chop the scallions and cilantro and keep those cold in the fridge.
Add the cold butter cubes to the large bowl. Work the butter into the flour mixture until the mixture is crumbly and the butter pieces are about the size of peas. Pour the cream and eggs into the mixture and mix a few times to start to bring the dough together. Before the mixture is fully incorporated, add the corn, scallions, cilantro and cheese. Finish mixing the dough until it just comes together. If you find the mixture is a bit too crumbly, you can add some cream a tablespoon at a time until it holds. Be careful not to overmix the scones.
Preheat your oven to 425 degrees. And line a large cookie sheet with parchment paper or a silicone baking mat.
Turn the dough onto the cookie sheet and form into a large disk about an inch tall. Cut the disk into 12 wedges and separate the wedges so that they are about an inch apart. Pop the baking tray into the freezer while the oven comes to temperature. At least 15 minutes.
Just before baking, brush a little heavy cream on the tops of the scones and sprinkle with a little bit of tajin.
Bake the scones for 25-28 minutes, flipping the cookie sheet from back to front about halfway through the baking. All ovens are different and darker baking pans can cause the scones to brown more quickly. Check the scones after about 20 minutes to make sure they aren’t getting too dark in the oven. The scones are done when they are golden brown around the edges, and lightly-browned and set on top.
Remove the scones from the oven and let them rest for 5-10 minutes on the cookie sheet. Then transfer the scones to a wire rack. These scones are best eaten in the first three days but you can individually wrap and freeze them once they are baked.
Enjoy!
Mexican Street Corn Scones hot out of the oven!