Cornmeal, Jalapeño, and Fresh Corn Scones |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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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. 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 |
Directions:
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 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. Cool on a wire rack.
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