Spicy Jalapeno and Corn Scones

5 years ago

With the weather getting cooler, Cece is beginning to cook some more warming recipes.  Lately she had had a hankering for corn bread and she has pulled out her recipes to hunt for her favorite recipe from Cooking Light.  This is a savory corn bread scone that is spicy and robust and hits the spot on a cool morning for breakfast!  Use real butter for this recipe.

Corn Scones with Jalapeno

From Cooking Light Magazine

1 ¾ cups all-purpose flour

¾ cup cornmeal

1 TBC baking powder

1 tsp sea salt

4 ½ TBS cold butter cut into small pieces

½ cup corn

2 TBS finely chopped jalapeno peppers (I used 3 jalapenos and it was nice and spicy)

1 cup non-fat buttermilk

Cooking spray

  • Preheat oven to 400 degrees.  Combine all dry ingredients.  Cut in butter with a pastry blender until mixture resembles coarse meal.  Stir in corn and peppers.  Add buttermilk and stir until just moistened.
  • Turn dough out onto a lightly floured surface and knead a few turns until the dough is more firm.  Form into a ball and press dough gently into a pie pan that has been sprayed  with cooking spray.
  • Score the top with a serrated knife (do not cut through) and score into 6 pieces…first scoring into 3rds and then in half again to get 6 pieces.
  • Bake at 400 degrees for 25-30 minutes or until golden brown.
  • Makes 12 servings.
  • Nutritional Information:  Each 1/12 of bread is 150 calories, 4.8 g Fat; 3.6 g Protein; 23.5 g Carbohydrate; 2.1 g Fiber; 304 mg Sodium.

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