Corn And Black Pepper Scones

• 2 1/4 cups all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1/2 teaspoon fresh coarse ground black pepper
• 1/4 teaspoon salt
• 4 tablespoons cold butter or 4 tablespoons margarine
• 1 (8 1/2 ounce) can cream-style corn
• 1 large egg, beaten

1. Preheat oven to 400u0b0F.
2. In a large bowl, mix flour, sugar, baking powder, black pepper and salt.
3. Using a pastry blender, cut in butter until mixture resembles coarse crumbs.
4. Using a fork, stir the creamed corn and beaten egg in to the flour mixture, just until blended.
5. Spoon all dough onto the center of a large, ungreased cookie sheet.
6. Using floured hands, shape/pat dough into a 9-inch round (dough will be sticky).
7. Bake scones 20-25 minutes or until lightly golden.
8. Remove from oven, transfer scones to wire rack to cool slightly (about 10 minutes).
9. Cut round into 12 wedges and serve warm.
10. To reheat scones: wrap loosely in tin foil and place in a preheated 350u0b0F oven for about 15 minutes or until warmed.

flour, sugar, baking powder, fresh coarse ground black pepper, salt, cold butter, creamstyle, egg

Taken from www.food.com/recipe/corn-and-black-pepper-scones-83179 (may not work)