Jalapeno cheddar herb scones

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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Preparation

• 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.

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