Corn Scones

Name: Corn Scones
Yield: 359 g
Ingredients: Rice Flour Roti 50 g; Almond Flour 50 g; Corn Flour 100 g; Anchor Unsalted Butter 40 g; Fresh Egg 45 g; Milk (Whole Milk) 70 ml; Salt 4 회분(1/3작은술)

1,232 kcal

#Corn Scone #Scone #Corn Recipe #Brunch #Snack #Baking #Dessert #Oven Dish #Easy Recipe #Home Baking

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Ingredients

Main ingredients

Rice Flour Roti 50 g
Almond Flour 50 g
Corn Flour 100 g

Seasonings/Sauce

Anchor Unsalted Butter 40 g
Fresh Egg 45 g
Milk (Whole Milk) 70 ml
Salt 4 회분(1/3작은술)

Nutrition summary

Carbohydrates 138.12 g 44%

Protein 28.95 g 9%

Fat 64.35 g 46%

Serving size 359g

Cooking steps

1

Mix corn kernels and butter together.
2

Add cake flour, baking powder, sugar, and salt, then mix well.
3

Add milk to complete the dough.
4

Shape the dough into rounds and place them on the pan.
5

Bake in a 180°C oven for 20 minutes.

Corn Scones

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