Cheddar-Corn Cream Scones

Step 1

Preheat oven to 350°.Heat a small cast iron skillet over medium-high heat. Add corn and cook

Step 2

stir occasionally

Step 3

until kernels are nicely charred (4-5 min.); set aside to cool.In a medium mixing bowl

Step 4

sift together flour

Step 5

sugar

Step 6

baking powder and kosher salt.Stir in cooled corn

Step 7

cheese and chives until mixture is well combined.Make a well in the center of the flour mixture; pour in cream a little at a time and mix dough with your hands until most of the liquid is absorbed and dough is soft but not sticky (there will be lumps and some dry bits visible).Move dough to a floured work surface; using your hands

Step 8

press the dough together until it holds its shape.Gently flatten dough until about 2" thick; fold dough in half

Step 9

then rotate 90°. Flatten

Step 10

fold and turn dough 2-3 more times to create layers.Pat dough into a rough square about 1 ½" thick

Step 11

taking care not to overwork the dough.Brush dough with butter; sprinkle lightly with sea salt and pepper.Using a sharp knife or bench scraper

Step 12

cut dough into 4 scones.Place scones 2" apart on a parchment-lined baking sheet; bake in preheated oven until golden-brown (20-25 min.).Remove scones from oven; transfer to a wire rack to cool.