Cornmeal Jalapeno and Fresh Corn Scones

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“From Cooking Light, September 2007”
READY IN:
55mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 400°.
  2. Combine flour, cornmeal, baking powder, and salt in a medium bowl, stirring with a whisk.
  3. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.
  4. Stir in corn and pepper.
  5. Add buttermilk, stirring just until moist (dough will be slightly sticky).
  6. Turn dough out onto a lightly floured surface, and knead lightly 2 or 3 times with lightly floured hands.
  7. Pat the dough into a 9-inch circle on a baking sheet coated with cooking spray.
  8. Cut dough into 12 wedges, cutting into, but not through, dough.
  9. Bake for 25 minutes or until lightly browned.
  10. Cool on a wire rack.

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