My husband loves scones. I stand corrected: my husband loves savory scones. When he tastes something he truly loves, he usually asks that we leave him alone, “and don’t talk to” him. That is the highest compliment from him: a moment of quiet peace when he can savor every bite of what he is eating. Savory scones are up there. Though, there can be too much of a good thing. That’s why he also asks me not to bake them too often, or he would eat them every day, multiple times a day. When the time comes, and my husband is ready for a batch of savory scones, he starts dropping the hints here and there.
And that’s what happened a few weeks ago. Coincidentally it coincided with a review of a baking book from the library – Bake from Scratch – Volume 3. There was a recipe for Sweet Corn, Cheddar and Jalapeño Scones, and this being the season for fresh corn I thought it would be perfect. I made the whole batch and froze half of the scones before baking them. Later on I will brush them with half and half, sprinkle them with Demerara sugar and bake them, increasing the baking time of 5 to 10 minutes, since they will be frozen.