Cornmeal Jalapeno And Fresh Corn Scones Food

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.

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.

CORN SCONES

Steps:

• 1. Preheat oven to 375ºF
• 2. Melt butter. Meanwhile, mix brown sugar into the milk then add melted butter.
• 3. In medium bowl, combine cornmeal and flour. Sprinkle in the salt and baking powder and mix together. Add the currents, if using.
• 4. Add milk mixture to the flour mixture and stir until just combined.
• 5. On a floured surface, press dough into and 8 inch circle that's about 1/2 inch thick. Slice circle into eights.
• 6. Separate wedges and place onto a greased baking sheet.
• 7. Bake for 15-20 minutes until puffed and golden.