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Cornmeal, Jalapeño, and Fresh Corn Scones
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| Once baked, jalapeño peppers add relatively mild heat. If you want to tame it even further, reduce the amount of pepper or omit it. Or substitute serrano chiles for a spicier version. Yield: 12 servings (serving size: 1 scone) Ingredients | |
| 1 3/4 cups | all-purpose flour, (about 7 3/4 ounces) |
| 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 jalapeño pepper |
| 1 cup | nonfat buttermilk |
| Cooking spray | |
Preparation
Preheat oven to 400°.
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 coarse meal. Stir in corn and pepper. Add buttermilk, stirring just until moist (dough will be slightly sticky).
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. Cool on a wire rack.
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