Cornmeal Jalapeno And Fresh Corn Scones

• 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

1. Preheat oven to 400u0b0.
2. Combine flour, cornmeal, baking powder, and salt in a medium bowl, stirring with a whisk.
3. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.
4. Stir in corn and pepper.
5. Add buttermilk, stirring just until moist (dough will be slightly sticky).
6. Turn dough out onto a lightly floured surface, and knead lightly 2 or 3 times with lightly floured hands.
7. Pat the dough into a 9-inch circle on a baking sheet coated with cooking spray.
8. Cut dough into 12 wedges, cutting into, but not through, dough.
9. Bake for 25 minutes or until lightly browned.
10. Cool on a wire rack.

flour, cornmeal, baking powder, kosher salt, butter, fresh corn kernels, peppers, buttermilk, cooking spray

Taken from www.food.com/recipe/cornmeal-jalapeno-and-fresh-corn-scones-251417 (may not work)