Ingredients
-
1 3/4
-
3/4
-
1
-
1
-
4 1/2
-
1/2
-
2
-
1
-
-
-
-
-
-
-
Directions
Cornmeal Jalapeno and Fresh Corn Scones, From Cooking Light, September 2007, From Cooking Light, September 2007
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Preheat Oven to 400. |
|
2
Done
|
Combine Flour, Cornmeal, Baking Powder, and Salt in a Medium Bowl, Stirring With a Whisk. |
|
3
Done
|
Cut in Butter With a Pastry Blender or 2 Knives Until Mixture Resembles Coarse Meal. |
|
4
Done
|
Stir in Corn and Pepper. |
|
5
Done
|
Add Buttermilk, Stirring Just Until Moist (dough Will Be Slightly Sticky). |
|
6
Done
|
Turn Dough Out Onto a Lightly Floured Surface, and Knead Lightly 2 or 3 Times With Lightly Floured Hands. |
|
7
Done
|
Pat the Dough Into a 9-Inch Circle on a Baking Sheet Coated With Cooking Spray. |
|
8
Done
|
Cut Dough Into 12 Wedges, Cutting Into, but not Through, Dough. |
|
9
Done
|
Bake For 25 Minutes or Until Lightly Browned. |
|
10
Done
|
Cool on a Wire Rack. |
