This is a unique sweet-and-savory scone with a slight hint of rosemary.–Marc Meyer and Peter Meehan
You know how you have recipes on your computer or, if you’re fond of scrawling on bits of paper, in a little metal box that are proven go-to dishes that work every time? This is one of mine. They’re a cinch to make, even while half-awake on a Sunday morning, and they never fail to impress The One or guests alike.
Rosemary Corn Scones
Makes twelve 3-inch-square scones
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Finely chop the cold butter and put it in the freezer for up to 15 minutes while you gather and measure out the rest of the ingredients.
Preheat the oven to 400°F (200°C).
Combine the flours, cornmeal, baking powder, chopped rosemary, and brown sugar in the bowl of a food processor and pulse once to mix. Add the chopped, frozen butter and process it into the dry ingredients in short pulses until the butter is just incorporated into the flour, with a texture somewhere between sand and pebbles.
Add the egg and yolk, honey, and cream, and incorporate them in short, quick pulses, working the dough as little as possible. Turn the dough out onto a lightly floured board or counter, knead it gently for a few seconds to bring it together, and roll it out to a 3/4-inch thickness with a lightly floured rolling pin.
Cut scones out of the dough with a square cookie cutter (or cut them into 3-inch squares with a knife) and arrange them an inch apart on a parchment-lined baking sheet. Lightly knead the leftover dough back together, roll it out, and cut out more scones.
Brush the tops of the scones with the melted butter, dust them with turbinado sugar, and gently press a rosemary sprig into each one. Bake for 25 to 30 minutes, until golden brown and firm. Serve warm or at room temperature.
Rosemary Corn Scones Recipe © 2005 Marc Meyer and Peter Meehan. Photo © 2005 Ben Fink. All rights reserved. All materials used with permission.