Cheddar-Corn Cream Scones

5 oz. frozen corn kernels, thawed
2 cups flour
¼ cup sugar
1 ½ tsp. baking powder
¾ tsp. kosher salt
4 oz. shredded Cheddar cheese
2 tbsp. snipped fresh chives
1 cup heavy cream
1 tbsp. Kowalski's Unsalted Butter, melted
- coarse sea salt and freshly ground Kowalski's Black Peppercorns, as needed
  1. Preheat oven to 350°.
  2. Heat a small cast iron skillet over medium-high heat. Add corn and cook, stir occasionally, until kernels are nicely charred (4-5 min.); set aside to cool.
  3. In a medium mixing bowl, sift together flour, sugar, baking powder and kosher salt.
  4. Stir in cooled corn, cheese and chives until mixture is well combined.
  5. Make a well in the center of the flour mixture; pour in cream a little at a time and mix dough with your hands until most of the liquid is absorbed and dough is soft but not sticky (there will be lumps and some dry bits visible).
  6. Move dough to a floured work surface; using your hands, press the dough together until it holds its shape.
  7. Gently flatten dough until about 2" thick; fold dough in half, then rotate 90°. Flatten, fold and turn dough 2-3 more times to create layers.
  8. Pat dough into a rough square about 1 ½" thick, taking care not to overwork the dough.
  9. Brush dough with butter; sprinkle lightly with sea salt and pepper.
  10. Using a sharp knife or bench scraper, cut dough into 4 scones.
  11. Place scones 2" apart on a parchment-lined baking sheet; bake in preheated oven until golden-brown (20-25 min.).
  12. Remove scones from oven; transfer to a wire rack to cool.