Cornmeal Jalapeno And Corn Scones |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 12 |
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Now that it's baking season again, and I'm starting to make more soups and stews, I love to make my own breads to go with my dishes. This one hits the spot. Ingredients:
1 3/4 cups all-purpose flour |
3/4 cup cornmeal |
1 tbsp baking powder |
1 tsp. kosher salt |
4 1/2 tbsp chilled vegan butter, cut into small pieces |
1/2 cup corn kernels, from 1 ear or from a can, drained |
2 tbsp jalapeno, seeded and finely diced (optional) |
1 cup hemp milk |
cooking spray |
Directions:
1. Preheat oven to 400
2. Combine flour, cornmeal, baking powder, and salt in a medium bowl, stirring with whisk
3. Cut in butter with a pastry blender or 2 knives
4. Until the mixture resembles coarse meal
5. Stir in corn and jalapeno pepper
6. Add hemp milk, stirring until just moistened
7. Turn dough onto a lightly floured surface
8. Knead 3-4 times with lightly floured hands
9. Pat the dough into a 9-inch circle on a baking sheet
10. Coated with cooking spray
11. Cut dough into 12 wedges, cutting to, but not through dough
12. Bake for 25 minutes or till lightly browned
13. Cool on a wire rack
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