Cornmeal Jalapeno and Corn Scones
From asheats 17 years ago
- 25 minutes to make
- Serves 12
Now that it's baking season again, and I'm starting to make more soups and stews, I love to make my own breads to go with my dishes. This one hits the spot.
Ingredients
- 1 ¾ cups all-purpose flour shopping list
- ¾ cup cornmeal shopping list
- 1 tbsp baking powder shopping list
- 1 tsp. kosher salt shopping list
- 4 ½ tbsp chilled VEGAN butter, cut into small pieces shopping list
- ½ cup corn kernels, from 1 ear or from a can, drained shopping list
- 2 tbsp jalapeno, seeded and finely diced (optional) shopping list
- 1 cup hemp milk shopping list
- cooking spray shopping list
How to make it
- Preheat oven to 400
- Combine flour, cornmeal, baking powder, and salt in a medium bowl, stirring with whisk
- Cut in butter with a pastry blender or 2 knives
- Until the mixture resembles coarse meal
- Stir in corn and jalapeno pepper
- Add hemp milk, stirring until just moistened
- Turn dough onto a lightly floured surface
- Knead 3-4 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 for 25 minutes or till lightly browned
- Cool on a wire rack
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