Cornmeal Jalapeno And Fresh Corn Scones

Total Time: 55 mins Preparation Time: 30 mins Cook Time: 25 mins

Ingredients

• Servings: 12
• 1 3/4 cups flour
• 3/4 cup cornmeal
• 1 tablespoon baking powder
• 1 teaspoon kosher salt
• 4 1/2 tablespoons chilled butter, cut into small pieces
• 1/2 cup fresh corn kernels (about 1 ear)
• 2 tablespoons finely chopped seeded jalapeno peppers
• 1 cup fat-free buttermilk
• cooking spray

Recipe

• 1 preheat oven to 400°.
• 2 combine flour, cornmeal, baking powder, and salt in a medium bowl, stirring with a whisk.
• 3 cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.
• 4 stir in corn and pepper.
• 5 add buttermilk, stirring just until moist (dough will be slightly sticky).
• 6 turn dough out a lightly floured surface, and knead lightly 2 or 3 times with lightly floured hands.
• 7 pat the dough into a 9-inch circle on a baking sheet coated with cooking spray.
• 8 cut dough into 12 wedges, cutting into, but not through, dough.
• 9 bake for 25 minutes or until lightly browned.
• 10 cool on a wire rack.