Cheddar-Scallion Cornbread Scones (Scornbread!)

If a scone and cornbread had a baby, it would be this. These scones are flakey and crusty on the outside, yet soft and moist on the inside. They tickle my craving for both cornbread, biscuits and scones all at the same time. This recipe utilizes a “soaker” which is a pre-ferment not for leavening, but for extra flavor and tang. Check it. 🤘🏼 Adam

Yield: 8 scones

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Cheddar-Scallion Cornbread Scones

Ingredients

• 1/2 cup Cornmeal, finely ground (70g)
• 3/4 cup Buttermilk (190g)
• 2.5 cups All-purpose Flour (325g)
• 1/3 cup Sugar (70g)
• 1 Tbsp Fresh Thyme (1g)
• 1 1/2 tsp Baking Powder (6g)
• 8 ounces Sharp Cheddar Cheese, shredded (226g)
• 1 1/2 tsp Kosher Salt (6g)
• 2 sticks Unsalted Butter, cubed and chilled (226g)
• 1/2 cup Corn Kernels (70g)
• 1/2 cup Scallions, sliced thin (20g)
• 1/2 cup Creme Fraiche or Sourcream (117g)

Instructions

1. The day before baking, mix the buttermilk and cornmeal just until it comes together than cover with plastic wrap and allow to sit on the counter overnight.
2. The next day, add the flour, sugar, thyme, baking powder, cheddar, salt and half the butter to a food processor. Pulse until the butter is broken up into small pieces then add the remaining half of the butter and pulse a few more times. The pieces of butter should be the size of a frozen pea at the very largest. Transfer the flour mixture to a large mixing bowl.
3. To the same unwashed food processor, add the corn, creme fraiche along with the buttermilk cornmeal mixture. Process until completely smooth, about a minute. Pour the liquid into the flour mixture along with the sliced scallions and fold together with a rubber spatula.
4. Lightly flour a clean work surface and turn the crumbly dough out. Work the dough into a rectangle then cut it in half and press the two halves together. Form the dough back into a rectangle and repeat the process 4-5 more times. Shape the dough into a 6x4 inch rectangle, brush on a layer of buttermilk to help the biscuits brown, then refrigerate the uncovered dough for 1 hour.
5. Preheat the oven to 400F. Remove the dough from the fridge and cut it into 8 equal squares. Brush a little more buttermilk on top then sprinkle with finishing salt. Bake for 30 minutes, turning the sheet tray at the 15 minute mark for even baking.
6. Remove from the oven and allow to cool for 10 minutes then CRUSH.

Adam's Notes

• By premixing the cornmeal and buttermilk we’re creating a “soaker.” The pre-soaked cornmeal will not only soften the cornmeal, but also begin fermenting the mixture giving the end result a tangier, more interesting taste. This technique was taught to me by @gregwade.
• This recipe is a riff on a Bon Appetite recipe from @inesanguiano. I used the BA technique for flakey biscuits and quest from Ines recipe, then just added/subbed a few things to make them a little more rich and to my personal taste. Ines you’re a BADASS COOK (and baker)! Thanks for doing what you do.