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Jalapeño Corn Scones Recipe

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This recipe for Jalapeño Corn Scones is from The Madden Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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