Rating: 4.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Joanne Weir
Recipe by Cooking Light September 2007

Gallery

Credit: Douglas Merriam

Recipe Summary

Yield:
12 servings (serving size: 1 scone)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

    Advertisement
  • 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.

Nutrition Facts

150 calories; calories from fat 29%; fat 4.8g; saturated fat 2.8g; mono fat 1.2g; poly fat 0.3g; protein 3.6g; carbohydrates 23.5g; fiber 2.1g; cholesterol 12mg; iron 1.3mg; sodium 304mg; calcium 99mg.
Advertisement