A Bread Affair’s Cornbread Jalapeño Scones hit the perfect sweet-heat balance — tender, buttery, and lightly spicy. Bursting with sweet corn, fresh jalapeño, and a golden, cheesy crust, they’re irresistible alongside brunch, a cozy soup, or a summer barbecue. Creamy buttermilk and whipping cream give them signature flakiness, while cornmeal adds a rustic texture that complements the buttery crumb. Serve warm, and prepare for them to vanish fast.
Cornbread Jalapeño Scones
Ingredients:
- 3 ¼ cups all-purpose flour
- 1 ½ tablespoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 3 tablespoons granulated sugar
- 1 ¼ cup whipping cream
- ¾ cup buttermilk
- 1 beaten egg
- 3 tablespoons cornmeal
- 2 tablespoons finely chopped jalapeño (fresh is better)
- ¾ cup corn kernels (from 1 medium ear or 3/4 cup frozen, thawed)
- 6 tablespoons unsalted butter, chilled and chopped
Directions:
- Preheat the oven to 425°F (215°C).
- Mix the dry ingredients. In a large bowl, whisk together flour, baking powder, baking soda, salt, sugar, cornmeal and chopped jalapenos until evenly blended.
- Measure and chill the butter.
- Combine the wet ingredients. In a separate bowl, whisk the cream and buttermilk
- Bring it together. Chop the chilled butter into small pieces, about 1 cm. Add butter to flour mixture and break up butter pieces either by hand, or in stand mixer with paddle attachment until butter pieces are about .5 cm, or ¼ – ½ inch. Pour the wet mixture into the dry ingredients. Stir gently with a spatula until just combined, don’t overmix. The batter will be thick and slightly lumpy. Add extra whipping cream to small bits at the bottom of the bowl.
- Add the mix-ins. Add corn kernels until evenly distributed.
- Place batter on slightly floured surface and shape into a circle. Roll with rolling pin until 9 inches in diameter. Cut in half, and half again until you have 8 wedges.
- Bake. Place wedges on sheet pan, and brush tops with beaten egg and top with grated cheeses of your choosing. Bake for 8 – 10 minutes, reduce oven temp to 375° F or 190° C and bake for another 8 –10 minutes until the top is golden brown, and a toothpick inserted in the center comes out clean.
- Cool slightly before enjoying.
