Cornmeal, Jalapeño, and Fresh Corn Scones

Douglas Merriam
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)

Recipe from

Nutritional Information

Calories 150
Caloriesfromfat 29 %
Fat 4.8 g
Satfat 2.8 g
Monofat 1.2 g
Polyfat 0.3 g
Protein 3.6 g
Carbohydrate 23.5 g
Fiber 2.1 g
Cholesterol 12 mg
Iron 1.3 mg
Sodium 304 mg
Calcium 99 mg

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.

Note:

Joanne Weir,

September 2007