Cornmeal Jalapeno and Fresh Corn Scones

Ingredients

• 1 3/4 cups flour
• 3/4 cup cornmeal
• 1 tablespoon baking powder
• 1 teaspoon kosher salt
• 4 1/2 tablespoons chilled butter, cut into small pieces
• 1/2 cup fresh corn kernels (about 1 ear)
• 2 tablespoons finely chopped seeded jalapeno peppers
• 1 cup fat-free buttermilk
• cooking spray

Directions

1. 1

   Preheat oven to 400°.

2. 2

   Combine flour, cornmeal, baking powder, and salt in a medium bowl, stirring with a whisk.

3. 3

   Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.

4. 4

   Stir in corn and pepper.

5. 5

   Add buttermilk, stirring just until moist (dough will be slightly sticky).

6. 6

   Turn dough out onto a lightly floured surface, and knead lightly 2 or 3 times with lightly floured hands.

7. 7

   Pat the dough into a 9-inch circle on a baking sheet coated with cooking spray.

8. 8

   Cut dough into 12 wedges, cutting into, but not through, dough.

9. 9

   Bake for 25 minutes or until lightly browned.

10. 10

    Cool on a wire rack.