During the summer heat we like to keep things cool and simple.  These cornmeal, jalapeño and resh corn scones are the perfect addition to most summer salad meals or your on-the-grill favorite meat and fish.  The scones are buttermilk based, so you know they are moist with just a little cornmeal for texture and richness paired with fresh corn off the cob.  The jalapeño is seeded and gives just the right amount of warmth and flavor without being hot – I promise they have a very mild flavor anyone would enjoy.  {If you do want to turn up the heat, leave the seeds, or add serrano peppers instead}  I also add just enough sugar to make them an interesting combination of sweet mixed with the corn and jalapeño.  These scones are easy and so good hot out of the oven.

Cornmeal, Jalapeño, and Fresh Corn Scones

Ingredients

• 1 3/4 cups all-purpose flour
• 3/4 cup cornmeal
• 1/4 cup sugar
• 1 tablespoon baking powder
• 1 teaspoon kosher salt
• 4 1/2 tablespoons chilled butter, cut into small pieces
• 1/2 cup fresh raw corn kernels (about 1 ear)
• 2 tablespoons finely chopped seeded jalapeño pepper
• 1 cup buttermilk
• Cooking spray

Directions

1. Preheat oven to 400°.
2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cornmeal, baking powder, and salt in a medium bowl, stirring with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles a coarse meal. Stir in corn and pepper. Add buttermilk, stirring just until moist (dough will be slightly sticky).
3. 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 12 wedges, cutting to, but not through, dough. Bake at 400° for 25 minutes or until lightly browned.  Remove from oven and set on wire rack.  These scones are best served warm from the oven.

Recipe adapted from Cooking Light, September 2007