Ingredients

Method

1. 1

   First, create the "Cornmeal Soaker" by combining the 1/2 cup of finely ground cornmeal with the 3/4 cup of buttermilk. Mix well and let it sit to hydrate.

2. 2

   In the bowl of a food processor, combine the all-purpose flour, sugar, fresh thyme, baking powder, and kosher salt.

3. 3

   Add the shredded sharp cheddar cheese and the chilled, cubed unsalted butter to the food processor.

4. 4

   Pulse the mixture in the food processor until it resembles coarse crumbs and the butter is worked into the flour.

5. 5

   Transfer the dry ingredient mixture to a large mixing bowl.

6. 6

   In the now-empty food processor, combine the corn kernels, creme fraiche (or sour cream), and the prepared cornmeal soaker.

7. 7

   Blend these wet ingredients until they form a smooth purée.

8. 8

   Pour the puréed wet ingredients into the center of the dry ingredients in the large bowl.

9. 9

   Gently fold the wet and dry ingredients together with a spatula until just combined. Do not overmix.

10. 10

    Add the thinly sliced scallions to the dough and mix them in.

11. 11

    Turn the shaggy dough out onto a lightly floured surface or cutting board.

12. 12

    Gently bring the dough together with your hands, pressing it into a rectangular shape.

13. 13

    Using a bench scraper, cut the dough in half. Stack one half on top of the other. This is the first lamination fold.

14. 14

    Press the stacked dough down firmly. Cut it in half again and stack the pieces once more.

15. 15

    Repeat the cutting, stacking, and pressing process a third time to create flaky layers.

16. 16

    After the final fold, shape the dough into a neat rectangle and dust the top with a little flour.

17. 17

    Place the dough onto a parchment-lined baking sheet. Brush the top generously with buttermilk.

18. 18

    Using the bench scraper, cut the dough into individual scones. First, cut it in half lengthwise, then make several cuts crosswise to create 8-10 scones.

19. 19

    Arrange the cut scones on the baking sheet, leaving some space between them. Brush the tops and sides of each scone with more buttermilk.

20. 20

    Bake until golden brown and cooked through. (Note: The video does not specify a baking time or temperature. A common temperature for scones is 400°F or 200°C for about 15-20 minutes).

21. 21

    Once baked, let them cool slightly before serving. Enjoy