Bacon cheddar corn scones

So much sweet corn this year - gotta try something a little different. Why not savory scones!

Steve’s been buying up batches of ears, cutting the kernels off and freezing a lot of it, but he’s also grilled some ears and cut off the grilled kernels for adding to stir fries, frittatas, fried rice, corn chowder - you name it!

I went with a slight variant of my cheddar scone recipe and added grilled corn kernels and bacon bits to the mix. A small pinch of cayenne gives it the right hint of heat without being overwhelming (you can always add more if you’re into the heat factor). If you’d like to make these, here’s a PDF of the recipe fully written for this particular project.

Remember - cold butter and cold cream/egg, work quickly and efficiently to bring it all together.

Place dry ingredients into a large enough mixing bowl to accommodate your hands; work cold butter into the mix by flattening the butter between your fingertips and “flaking” the butter into the flour mixture. Leave visible pieces of butter which will help achieve a light and tender crumb.

Place grated cheese (I like a combo of gruyère and cheddar), corn kernels and bacon on top of the dry ingredients. Pour the cold cream/egg mixture into the center and toss it all with a fork to moisten. Bring everything together quickly with a bowl scraper then turn out onto a lightly floured work surface to gently knead a few times to incorporate any dry bits.

This recipe yields about 900 g of dough. I divide it in two, form each half into a 5”-ish round about 3/4 inch thick and cut into 8 wedges for a yield of 16. I happen to prefer the petite sizes, but if you’d like larger scones, cut each round into 6 wedges (yield 12) or even 4 (yield 8) for a pretty generous sized serving. It’s all up to you.

Once the scones are placed on a parchment lined sheet pan, brush with a little milk and sprinkle more cheese on top.

I pop the tray into the freezer and place a second sheet pan in the oven while heating to 400ºF.

Place the scone pan onto the heated sheet pan, bake 10 minutes, rotate trays and bake another 10 minutes until nicely browned. Reduce oven temp to 375ºF half way through if browning too quickly. If I’ve said it once, I’ve said it a thousand times - all ovens are different!

Enjoy slightly warm or cool fully before serving. Hint - a drizzle of honey adds a nice touch.

Crispy outside, moist and studded with goodness inside. You bet.

Work your own wonders with fresh sweet corn. Time’s a wasting!

Happy autumn!!

Butter pecan ice cream

Happy Labor Day weekend to all of you!

I recently made a batch of butter pecan ice cream and thought I’d say a quick hello and share it with you. So good!

But before I do I’d like to share this link with you. I recently received an email from Heather Langford of Gold Coast Ice Cream in San Diego USA. She writes about ALL things ice cream. I’m talking ingredients, ice cream makers, utensils, recipes - and that’s just the tip of the iceberg. If you love making and eating ice cream (and who doesn’t), you should check it out.

Heather has also written a guide to ice cream making that’s straight forward and easy to understand.

For this butter pecan treat I use my standard base recipe with these changes: browning 70 g/5 tablespoons of unsalted butter starts the process; use dark brown sugar (same amount 150 g) instead of granulated; a cup of lightly buttered and toasted pecans are mixed in at the end of ice cream processing.

Here’s a quick review of the steps and the recipe PDF:

Have your egg yolks ready in a medium bowl and place one cup of cream in another bowl over an ice bath with a strainer at the ready.

Start by browning the 70 g butter in a medium saucepan, the same one you’ll cook the custard base in.

Once the butter is browned, blend in the brown sugar and a pinch of salt on medium heat to get the sugar melting.

Add the cup each of cream and whole milk and continue to heat to completely dissolve the sugar.

Temper the warm dairy into the yolks, return all to the heat and cook to the anglaise stage, stirring all the while.

Strain into the cold cream over the ice bath, blend in a teaspoon vanilla extract, let cool then refrigerate for up to three days before processing.

You’ll have plenty of time to prep the buttered pecans. Heat the oven to 350ºF. Blend one cup pecans with one tablespoon melted butter and a pinch of salt, spread out on a parchment lined sheet pan and toast about 10 minutes. Cool. Roughly chop and blend into your churned ice cream base. Hold in your freezer until it’s time to enjoy! Yay!

A delicious treat, as ice cream always is.

Take care of yourselves.