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Cornmeal, Jalapeño, and Fresh Corn Scones

Douglas Merriam
Yield 12 servings (serving size: 1 scone)
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

Nutrition 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

How to Make It

  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.