Corn And Black Pepper Scones - cooking recipe

Ingredients

2 1/4 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon fresh coarse ground black pepper
1/4 teaspoon salt
4 tablespoons cold butter or 4 tablespoons margarine
1 (8 1/2 ounce) can cream-style corn
1 large egg, beaten

Preparation

Preheat oven to 400\u00b0F.
In a large bowl, mix flour, sugar, baking powder, black pepper and salt.
Using a pastry blender, cut in butter until mixture resembles coarse crumbs.
Using a fork, stir the creamed corn and beaten egg in to the flour mixture, just until blended.
Spoon all dough onto the center of a large, ungreased cookie sheet.
Using floured hands, shape/pat dough into a 9-inch round (dough will be sticky).
Bake scones 20-25 minutes or until lightly golden.
Remove from oven, transfer scones to wire rack to cool slightly (about 10 minutes).
Cut round into 12 wedges and serve warm.
To reheat scones: wrap loosely in tin foil and place in a preheated 350\u00b0F oven for about 15 minutes or until warmed.