Yield: 8 medium scones
| INGREDIENTS | METRIC (GRAMS) | VOLUMETRIC (APPROXIMATE) |
| Corn kernels, fresh or frozen | 125 | ¾ cup |
| Water, boiling | 100 | scant ½ cup |
| Corn grits, instant or regular | 75 | ½ cup |
| All-purpose flour | 230 | scant 2 cups |
| Baking powder | 8 | 2 teaspoons |
| Salt, fine | 6 | 1 teaspoon |
| Black pepper, freshly ground | 1 | 1 teaspoon |
| Butter, unsalted | 56 | ¼ cup (4 tablespoons) |
| Cheese, cheddar, grated | 56 | ½ cup |
| Chives, fresh, snipped into ¼-inch pieces | 14 | ¼ cup |
| Heavy cream | 170 | ¾ cup |
| Egg wash | ||
| Black pepper, freshly cracked, for garnish |
PREPARE
Position an oven rack in the top third of the oven.
Preheat the oven to 425°F.
Lightly grease a 13 by 18-inch sheet pan, or line it with parchment paper.
Char the corn kernels in a dry cast-iron skillet over high heat until colored—some charring and smoky spots are good. Chill until use.
Pour the boiling water over the corn grits. Chill until use.
Measure the dry ingredients. Chill until use.
Cut the butter into ⅛-inch-thick slices. Chill until use.
MIX
In a medium bowl, whisk together the flour, baking powder, salt, and pepper.
Add the butter, and toss to coat with the flour mixture. Then press the butter slices between your thumb and forefinger into small flat pieces or “leaves.”
Stir in the cheese, chives, and corn until evenly distributed.
In a small bowl, combine the cream and the reserved chilled soaked grits.
Add the wet ingredients to the dry ingredients and mix gently until the mixture is just combined. The dough should be firm and barely cohesive (some dry bits are OK).
SHAPE
Transfer the dough to a lightly floured work surface, and fold a few times to incorporate any dry bits.
Pat the dough into a circle about 1 inch thick and 8 inches across. Chill until set for easier cutting.
Cut the dough into 8 pieces with a chef’s knife, cutting directly down; don’t saw, as this interferes with the rising. Arrange evenly on the sheet pan, or freeze, well wrapped, for up to a month.
BAKE
Brush the scones with egg wash and garnish with freshly cracked pepper.
Bake for 22 to 24 minutes on the top rack, rotating after 15 minutes, until they are golden and crisp with bits of lightly browned cheese.
If you are baking them after freezing, keep them covered and allow them to thaw overnight in the refrigerator before baking them as directed above.
