Wednesday, 2 February 2011

Cornbread Scones


Cornbread Scones, originally uploaded by Vegan Year.

Think cornbread, but in scone format! I know - genius or what!!
Super simple to throw together, and with just a bowl and a piece of parchment to clean up, these are way less messy than making cornbread in a skillet or cake pan. Also think super simple to eat, a little crumbly but not as much as cornbread can be. These are best eaten on the day they are made, but also freeze well.
If Creamed Corn is not available where you are, blend some tinned kernels until liquid yet still chunky.

Cornbread Scones
Makes 8

½ cup Creamed Corn
½ cup Water
¼ cup Coconut Milk
2 tablespoons Canola Oil
1 tablespoon Agave

1 ½ cups All Purpose Flour
½ cup Yellow Corn Flour
½ cup fine Cornmeal
2 teaspoons Baking Powder
½ teaspoon baking Soda
1 teaspoon Salt
¼ teaspoon Chili Flakes
¼ teaspoon ground Cumin
Freshly ground Black Pepper

Preheat oven to 375°F and line a baking tray with parchment paper.
In a large bowl combine the corn, water, coconut milk, oil, and agave, whisk well to combine.
Sift in the flour, cornmeal, baking powder, baking soda, and salt, then mix to just combine.
Shape into 8 equal portions about 1 ½” in height, and place on prepared tray.
Bake for 15 to 18 minutes until golden, cool on tray for 5 minutes prior to moving to rack to complete cooling.

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