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.

How to Make It

Step 1

Preheat oven to 400°.

Step 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).

Step 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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Ratings & Reviews

EllenDeller's Review

kaesha
June 28, 2013
Wonderful! Followed recipe exactly. These are so good with just about anything. Made them today with a chilled buttermilk-corn-shrimp chowder.

London1's Review

London1
April 23, 2010
Served these with a summer barbeque meal-steak and salad. They were a hit.

kaesha's Review

EllenDeller
September 07, 2009
Tasty, light & flaky. I cut in the butter in the food processor as I always fail at this step when I do it manually. My husband was a big fan too!