Jalapeno cheddar herb scones

Name: Jalapeno cheddar herb scones
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 8
Cuisine: En
Ingredients: 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

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Easy

40 min

Preparation

Preparation20 min

Cook time20 min

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.