1½ cups all-purpose flour
½ cup stone ground cornmeal
1 teaspoon kosher salt
1 tablespoon baking powder
8 tablespoons (1 stick) cold, unsalted butter cut into small pieces
½ cup coarsely grated sharp cheddar cheese
¼ cup fresh herbs, finely chopped (I used basil and parsley)
1 small sweet onion, finely chopped, sautéed in 1 tablespoon butter until golden, cooled
8 oz. fresh corn kernels, puréed
½ cup buttermilk
egg wash made from 1 egg whisked with 1 tablespoon milk or heavy cream
Preheat the oven to 425 degrees F.
In a large bowl, whisk together the flour, cornmeal, salt and baking powder. Use a bench scraper to cut the cold butter into the dry ingredients until the mixture resembles coarse crumbs with uneven pieces of butter throughout. Add the cheddar cheese, herbs and cooled onion, tossing gently to incorporate. In a medium bowl, combine the puréed corn kernels with the buttermilk. Add the corn and buttermilk to the flour/butter mixture, using a rubber spatula to combine just until the dough comes together. Using lightly floured hands, pat the dough into a disc about 8” in diameter and ¾” thick. Use a 3” round cutter to cut out nine circles. Place the biscuits on a parchment lined baking sheet, setting them about 1” inch apart from each other. Brush the scones with the egg wash. Bake in the preheated oven for 20-25 minutes until golden brown. Serve warm.