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Jalapeño Corn Scones Recipe

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This recipe for Jalapeño Corn Scones, by , is from The Madden Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Brenda Zogg
Added: Saturday, August 29, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 3/4 cups flour
1/2 cup cornmeal
1/4 cup sugar
1 Tbsp. baking powder
1/4 tsp. salt
1/2 cup butter
1/4 cup shortening
10 oz. pkg. frozen whole kernel corn, thawed and drained
2 jalapeño peppers, seeded, chopped
1/2 cup whipping cream

Directions:
Directions:
Heat oven to 400º. In bowl combine flour, cornmeal, sugar, baking powder and salt. Cut in butter and shortening until crumbly. Stir in corn and peppers. Stir in whipping cream just until moistened. Put dough on floured board and knead until smooth (1 minute). Roll to 3/4 inch thickness and cut with 2-3 inch cutter. Place 1 inch apart on cookie sheet. Bake for 12-16 minutes or until lightly browned.

 

 

 

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