Sunday, February 21, 2010
These were a success at work. I got people requesting the recipe! Please oh please don't be intimidated by the long ingredient list. Don't let that deprive you of the joy of making these. The pre-measuring takes the longest but the recipe comes together in minutes - before the oven's even done preheating! Cornmeal gives these tender scones a nice subtle texture. They are tasty on their own, to die for when slathered in butter and I also can't think of anything better to accompany a bowl of hot soup on a dreary day.
Jalapeno Cheddar Herb Scones
Makes 16 small or 8 large Adapted from Marcy Goldman
2 cups flour
1/2 cup cornmeal
4 tsp baking powder
1/2 tsp baking soda
1 tbsp sugar
1 tbsp dry mustard powder
1 tsp salt
1/4 tsp black pepper
1/2 cup butter, cold
3/4 cup buttermilk
1 1/2 cups sharp cheddar, grated
1/2 cup frozen, fresh or canned corn
1/4 cup green onions, chopped
1/4 cup fresh cilantro, chopped
2 tbsp minced jalapeno, no seeds
3-4 tbsp sundried tomato pesto or tomato puree (optional)
2 tbsp parmesan for sprinkling
1. Preheat oven to 400 degrees F.
2. Combine all dry ingredients. Cut in butter until it resembles coarse crumbs. (Can use food processor for this).
3. Beat buttermilk with egg. Add liquids to flour mixture. Toss a few times with a fork then add in the remaining ingredients except for tomato and parmesan. Mix until dough sticks together enough to be rolled out.
4. On a floured surface roll to 3/4" thickness. Cut into desired size squared or wedges. Dot top with tomato pesto/puree and sprinkle with parmesan. Bake for 10-20 mins depending on size, until golden brown and cheese is oozing.