Cornmeal Jalapeno And Fresh Corn Scones Recipes

CORNMEAL JALAPENO AND FRESH CORN SCONES

Steps:

• Preheat oven to 400°.
• 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 into, but not through, dough.
• Bake for 25 minutes or until lightly browned.
• Cool on a wire rack.

CORNMEAL SCONES

Steps:

• Heat oven to 400°. Mix flour, cornmeal, baking powder, baking soda and salt in medium bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in buttermilk so dough leaves sides of bowl and forms a ball.
• Turn dough onto lightly floured surface. Knead lightly 10 times. Pat or roll into 7-inch circle on ungreased cookie sheet that has been sprinkled with cornmeal. Score top into 8 wedges, cutting down halfway to the bottom.
• Bake 20 to 25 minutes or until light brown. Immediately remove from cookie sheet; carefully separate wedges. Serve warm.

CORNMEAL SCONES

Steps:

• Heat oven to 400°F.
• Mix flour, cornmeal, baking powder, baking soda and salt in medium bowl.
• Cut in butter using pastry blender or 2 knives, until mixture looks like fine crumbs.
• Stir in buttermilk so dough leaves sides of bowl and forms a ball.
• Turn dough onto lightly floured surface.
• Knead lightly 10 times.
• Pat or roll into 7 inch circle on ungreased cookie sheet that has been sprinkled with cornmeal.
• Score top into 8 wedges, cutting down halfway to the bottom.
• Bake 20 to 25 minutes or until light brown.
• Immediately remove from cookie sheet, carefully separate wedges.
• Serve warm.