The weather has been nice, there's no rain in the forecast for several days, life has been good, why not baking something cheesy? :) I'm going back to baking for fun again and I like it so much, thank you.
For a long time I haven't participated in any blogging events, that I almost forgot that it's supposed to be a fun activity to do--in my leisure time when I have it. The annual World Bread Day is one of them; Zorra, the founder of the event reminded many of us the food bloggers to participate in this event this year. It's the fifth one, and I'm certainly grateful for her nudge for I haven't been a faithful participant.
Since time is short, just like the fall days ahead, I decided to bake something quick as well. It's quick but big in flavor and it's tender-warm-cheesy-potatoey scones. Bite into it and you'll find pockets of cheesy morsels along with the crunchines of cornmeal and poppy seed. Scones may not be hip but it's the food that feeds the soul.
Cheesy Potato Corn Scones
Makes 8 scones
2/3 cup water
2/3 cup instant mashed potato flakes
1/4 cup cold unsalted butter, diced
1 1/4 cups all-purpose flour
1/2 cup yellow cornmeal
1 cup shredded cheddar cheese (4 ounces)
4 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon poppy seeds
1/2 cup milk
Lightly greased a baking sheet; set aside. In a small saucepan, bring the water just to a simmer; remove from heat. Stir in potato flakes until moistened. Stir in butter until it's incorporated to potato flakes.
In a large bowl, combine flour, cornmeal, 3/4 cup of the cheese, baking powder, salt, and poppy seeds; stir in potato mixture and milk. With floured hand, gently knead and fold the dough for five to six strokes, or until the dough comes together in one mass. Pat the dough lightly to flatten it into a 9-inch circle on prepared baking sheet. Cut dough into eight wedges using a pizza cutter or floured knife (do not separate). Sprinkle edges with remaining cheese.
Bake in a preheated 400 degree F oven for about 25 minutes or until lightly browned. Gently pull or cut scones to separate. Serve warm.
Source: adapted from Better Homes and Gardens Holiday Baking 2009