Christina Tosi is my constant source of baking inspiration. Her ability to fuse nostalgic tastes with untraditional ingredients to create desserts that are completely brand new is both impressive and admirable. Over Christmas, I attempted her corn cookies to much success. Because after my CT experiment, I had left over corn powder – alot of it. What is corn powder you ask? It’s freeze dried corn that’s been ground into a powder. Weird? Maybe. But the taste is like corn-puffs-cereal-meets-blondiebrownies. And what better way to incorporate the ingredient than in a breakfast treat?
Theses scones spread more than regular scones, so be careful and watch the cooking time depending on your oven and your cookie pan.
Otherwise, these are golden. Literally.
Tosi-Inspired Corn Scones (adapted from Alton Brown’s scone recipe)
- 1 cup corn power
- 1/2 cup whole wheat flour
- 1/2 cup white corn meal
- 2 tbsp baking powder
- 3/4 tsp salt
- 1/3 cup sugar
- 4 tbsp butter
- 2 tbsp shortening
- 3/4 cup cream
- 1 egg
- 2 tbsp rosemary
- Demerara sugar for sprinkling
- Preheat oven to 375 degrees.
- In a large bowl, combine flours, powders, salt & sugah. Mix!
- Use your fingers to mix the butter and shortening until its sand-like in texture.
- Combine cream and beaten egg in additional bowl.
- Fold the wet ingredients into the dry, and do NOT over mix. It should look just mixed.
- Roll out the dough into one-inch high circles.
- Sprinkle rosemary and sea salt
- Bake for 15 minutes until lightly brown.
- Eat warm with butter and raspberry preserves.