Chefs on the Farm : Recipes and Inspiration from the Quillisascut Farm School of the Domestic Arts™
Mandan Bride Corn Flour and Chive Scones (Chef Kären Jurgensen)
Mandan Bride corn is RAFT listed. It is a colorful flour corn that makes these scones special, however, any corn flour can be substituted. After the fall corn harvest, at Quillisascut™ we hang flour corn ears to air dry for storage, then simply de-kernel and grind for fresh milled meal throughout the remaining seasons. We use local snowberry honey in this recipe. Honey produced by your local beekeeper purportedly helps to prevent hay fever from local pollens. We like it because its flavor reflects our bioregion.
2 cups bread flour
2 cups Mandam Bride corn flour
¼ cup local honey
½ tablespoon kosher salt
2 tablespoons baking powder
6 ounces cold butter (1½ sticks) , cut into pieces
1¼ cup milk
2 tablespoons chopped chives
+local honey and butter for serving
In a mixer bowl with paddle attachment, or by hand, mix dry ingredients. Add butter until the texture is like coarse crumbs. Add all liquid ingredients and mix until just incorporated. Stir in chives.
Preheat oven to 350 degrees.
Form dough into an 8-inch circle, place on a buttered baking sheet, and chill for 1 hour. (Dough can also be frozen for later use.)
Bake until golden and puffed. Center should be set when pressed with fingers. Let rest at room temperature for 10 minutes. Cut into wedges
This recipe is a great base for playing with seasonal ingredients. In summer, add grated summer squash and sautéed onions for a savory scone. In fall, substitute whole wheat flour for corn flour and use sautéed pears and rosemary. In winter, toss in dried fruits and walnuts poached in brandy. Simply stir these ingredients into the dough at the end of processing.
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