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    You are in: Home / Recipes / Cornmeal Jalapeno and Fresh Corn Scones Recipe
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    Cornmeal Jalapeno and Fresh Corn Scones

    Cornmeal Jalapeno and Fresh Corn Scones. Photo by lilsweetie

    1/1 Photo of Cornmeal Jalapeno and Fresh Corn Scones

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    30 mins

    25 mins

    Vino Girl's Note:

    From Cooking Light, September 2007

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 400°.
    2. 2
      Combine flour, cornmeal, baking powder, and salt in a medium bowl, stirring with a whisk.
    3. 3
      Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.
    4. 4
      Stir in corn and pepper.
    5. 5
      Add buttermilk, stirring just until moist (dough will be slightly sticky).
    6. 6
      Turn dough out onto a lightly floured surface, and knead lightly 2 or 3 times with lightly floured hands.
    7. 7
      Pat the dough into a 9-inch circle on a baking sheet coated with cooking spray.
    8. 8
      Cut dough into 12 wedges, cutting into, but not through, dough.
    9. 9
      Bake for 25 minutes or until lightly browned.
    10. 10
      Cool on a wire rack.

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    Ratings & Reviews:

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    Nutritional Facts for Cornmeal Jalapeno and Fresh Corn Scones

    Serving Size: 1 (39 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 135.6
     
    Calories from Fat 43
    31%
    Total Fat 4.8 g
    7%
    Saturated Fat 2.8 g
    14%
    Cholesterol 11.4 mg
    3%
    Sodium 277.6 mg
    11%
    Total Carbohydrate 20.6 g
    6%
    Dietary Fiber 1.1 g
    4%
    Sugars 0.3 g
    1%
    Protein 2.6 g
    5%

    The following items or measurements are not included:

    fat-free buttermilk

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