Scones for Everyone

27 November 2011 in Recipes


Ever since we have been camp hosting I have become quite the baker. Since I have made these more than once I can now consider myself an expert at making these tasty little devils. We don’t always have the right ingredients and sometimes, well, I just don’t want to put that ingredient in there so I substitute. In this case I took out corn and put in cheese. Or I have simply taken out the cheese and jalapeno and just added extra seasonings like chives, garlic and parsley. No matter what you do, they should always turn out great. They are best warm with a little sliver of butter in the middle. Ooo baby I want one right now! Check them out and see for yourself. They don’t take long to mix up and they are fairly easy to make. Recipe courtesy of

Cornmeal & Jalapeno Scones

Once baked, jalapeño peppers add relatively mild heat. If you want to tame it even further, reduce the amount of pepper or omit it. Or substitute serrano chiles for a spicier version.

1 3/4 cups all-purpose flour (about 7 3/4 ounces)
3/4 cup cornmeal
1 tablespoon baking powder
1 teaspoon kosher salt
4 1/2 tablespoons chilled butter, cut into small pieces
2 teaspoons of chives or parsley
1/3 c. of cheese chunks
2 tablespoons finely chopped seeded jalapeño pepper
1 cup nonfat buttermilk (I used Almond or Rice Milk with 1 Tbsp of lemon juice)
Cooking spray


Preheat oven to 400°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cornmeal, baking powder, seasonings and salt in a medium bowl, stirring with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in cheese and pepper. Add buttermilk, stirring just until moist (dough will be slightly sticky).

Turn dough out onto a lightly floured surface, and knead lightly 2 or 3 times with lightly floured hands. Pat the dough into a 9-inch circle on a baking sheet coated with cooking spray. Cut dough into 8 wedges, cutting to, but not through, dough. Bake at 400° for 25 minutes or until lightly browned. Cool on a wire rack.

Nutritional Information – Amount per serving
Calories: 150
Calories from fat: 29%
Fat: 4.8g
Saturated fat: 2.8g
Monounsaturated fat: 1.2g
Polyunsaturated fat: 0.3g
Protein: 3.6g
Carbohydrate: 23.5g
Fiber: 2.1g
Cholesterol: 12mg
Iron: 1.3mg
Sodium: 304mg
Calcium: 99mg

27 November 2011 Recipes

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