Cornmeal, Jalapeno and Fresh Corn Scones

January 02, 2013

The scones are buttermilk based, so you know they are moist with just a little cornmeal for texture and richness paired with fresh corn off the cob. The jalapeño is seeded and gives just the right amount of warmth and flavor without being hot - I promise they have a very mild flavor anyone would enjoy. {If you do want to turn up the heat, leave the seeds, or add serrano peppers instead} I also add just enough sugar to make them an interesting combination of sweet mixed with the corn and jalap

•1 3/4 cups all-purpose flour
•3/4 cup cornmeal
•1/4 cup sugar
•1 tablespoon baking powder
•1 teaspoon kosher salt
•4 1/2 tablespoons chilled butter, cut into small pieces
•1/2 cup fresh raw corn kernels (about 1 ear)
•2 tablespoons finely chopped seeded jalapeño pepper
•1 cup buttermilk
•Cooking spray

1.Preheat oven to 400°. 2.Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cornmeal, baking powder, and salt in a medium bowl, stirring with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles a coarse meal. Stir in corn and pepper. Add buttermilk, stirring just until moist (dough will be slightly sticky). 3.Turn dough out onto a lightly floured surface, and knead lightly 2 or 3 times with lightly floured hands. Pat the dough into a 9-inch circle on a baking sheet coated with cooking spray. Cut dough into 12 wedges, cutting to, but not through, dough. Bake at 400° for 25 minutes or until lightly browned. Remove from oven and set on wire rack. These scones are best served warm from the oven.

Nutritions

Calories
768

Sodium
233mg
9% DV

Fat
67g
103% DV

Protein
5g
10% DV

Carbs
26g
8% DV

Fiber
2g
11% DV

Baked