Cornmeal, Jalapeno, and Fresh Corn Scones

By dashy_65

Ingredients

• 1 3/4 cups  all-purpose flour (about 7 3/4 ounces)
• 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 jalapeño pepper
• 1 cup  nonfat buttermilk
• Cooking spray

Details

Servings 12

Preparation

Step 1

Preheat oven to 400°.

Lightly spoon flour into dry measuring cups; level with a knife. 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 to, but not through, dough. Bake at 400° for 25 minutes or until lightly browned. Cool on a wire rack.

Nutritional Information
Calories:
150 (29% from fat)
Fat:
4.8g (sat 2.8g,mono 1.2g,poly 0.3g)
Protein:
3.6g
Carbohydrate:
23.5g
Fiber:
2.1g
Cholesterol:
12mg
Iron:
1.3mg
Sodium:
304mg
Calcium:
99mg