Cookie Series Part 1 : Pistachio Cookies
Scone Series Part 2 : Corn Cheese Scones
Koreans are obsessed with corn cheese. It is literally what it sounds like – corn and cheese heated up together. They sell it in korean barbecue restaurants, pubs, bars, etc. It’s really interesting because traditional Korean foods don’t use any cheese. Like at all. And I don’t know a single dish that uses corn either. It’s like the most un-Korean thing that has become a mega Korean menu item.
I took their love of corn cheese and turned it into a scone because bread makes everything better 😊 It’s sweet and savory and the popping texture of corn is a welcome addition to the flaky scone. And it’s not so hard to make, so try it out!
- Ingredients:
- 250 grams all purpose flour
- 45 grams sugar
- 2 grams kosher salt
- 10 grams baking powder
- 100 grams cold butter
- 100 grams cold milk
- 115 grams frozen corn
- 100 grams shredded mozzarella cheese
- 1 Tablespoon heavy cream or milk
- 1 Tablespoon honey
- Recipe:
- mix flour, sugar, salt, and baking powder in a large bowl
- work the cold butter into the flour, pressing it into long and thin shards
- mix in the rest of the dry ingredients
- mix in the corn and cheese
- add milk little by little and mix with a fork until it comes together into a shaggy dough
- roll out the dough and fold it in half to create 2 layers of dough
- repeat this process about 5 times
- chill the dough, then cut it into six equal parts
- mix the cream and honey together, and brush the tops and sides of the scones with it
- bake in a preheated oven at 190°C for 20 minutes
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