Jalapeno cheddar herb scones

8 servings
20 min
20 min


Number of serving: 8
2 cups flour

1/2 cup cornmeal

4 teaspoons baking powder

1/2 teaspoon baking soda

1 tablespoon sugar

1 tablespoon dry mustard powder

1 teaspoon salt

1/4 teaspoon black pepper

1/2 cup butter, cold

3/4 cup buttermilk

1 egg

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 tablespoons minced jalapeno, no seeds

3-4 tablespoons sundried tomato pesto or tomato puree

2 tablespoon parmesan for sprinkling


  • Preheat oven to 400 degrees F.
  • Combine all dry ingredients. Cut in butter until it resembles coarse crumbs.
  • 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.
  • 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 minutes depending on size, until golden brown and cheese is oozing.


Jalapeno Cheddar Herb Scones, photo 1
Jalapeno Cheddar Herb Scones, photo 2


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