Cornmeal, Serrano and Fresh Corn Scones

Cornmeal, Serrano and Fresh Corn Scones (Adapted from CL)

1 3/4 cups all-purpose flour
3/4 cup cornmeal
1 tablespoon baking powder
1 teaspoon kosher salt
5 tablespoons cold butter, cut into small pieces
1/2 cup corn kernels (if using frozen, thaw first)
2 1/2 tablespoons finely chopped seeded serrano pepper
1 cup buttermilk

Preheat oven to 400

In a medium bowl, whisk together flour, cornmeal, baking powder and salt. Use a pastry blender to cut the butter into the dry ingredients until the mixture resembles coarse meal. Stir in corn and serrano pepper. Pour in buttermilk and stir just until combined.

Scoop the mixture out onto a lightly floured surface and knead just a couple times until the dough comes together. Transfer the dough to a parchment lined baking sheet and pat it into a rough 9" circle. Cut into the dough, but not entirely through, to form 8 wedges.

Bake until lightly browned, about 20 to 25 minutes. Remove and place on a wire rack to cool.

Makes 8 scones.

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