Cornmeal Jalapeno and Fresh Corn Scones |
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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 12 |
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From Cooking Light, September 2007 Ingredients:
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 |
Directions:
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 onto 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.
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