Cornmeal Jalapeno And Fresh Corn Scones - cooking recipe

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

Preparation

Preheat oven to 400\u00b0.
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.