Corn Cheddar Jalapeno Scone Recipe

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone mat. If you prefer, lightly dust the parchment with cornmeal to prevent sticking.

Chill the butter and measure all dry ingredients before starting so the process is quick and cold — this helps create flaky scones.

In a large bowl, whisk together the all-purpose flour, cornmeal, granulated sugar, baking powder, baking soda, and fine sea salt until evenly combined.

Add the very cold, cubed butter to the dry mixture. Using a pastry cutter, two forks, or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining (about the size of small peas). Take care not to overwork so the butter stays cold.

Fold in 1 cup of the grated sharp cheddar, the diced jalapeño (remove seeds for milder heat), and the chopped chives or green onions. Reserve the remaining 1/4 cup cheddar for sprinkling on top.

In a separate small bowl, whisk together the buttermilk and the large egg until smooth.

Make a well in the center of the dry mixture and pour in the buttermilk-egg mixture. Using a rubber spatula or wooden spoon, gently fold the mixture until it just comes together into a shaggy, slightly sticky dough. If the dough seems too dry, add up to 1 tablespoon additional buttermilk; if too wet, sprinkle a tablespoon of flour.

Turn the dough out onto a lightly floured surface and gently bring it together with a few quick folds — do not over-knead. Pat or roll the dough into a 7-8 inch (18–20 cm) round about 1 to 1¼ inches (2.5–3 cm) thick.

Brush the top lightly with the melted butter (optional) and evenly sprinkle the reserved 1/4 cup grated cheddar over the top. Using a sharp knife or bench scraper dusted with flour, cut the round into 8 wedges (like a pie). For drop-style scones, portion dough into 8 equal mounds on the baking sheet instead.

Transfer the wedges carefully to the prepared baking sheet, spacing about 1 inch (2.5 cm) apart. If you used a round and cut wedges on a board, lift each wedge with a spatula to avoid deforming them.

Bake in the preheated 425°F (220°C) oven for 14–18 minutes, until the scones are golden brown on top and a toothpick inserted into the center comes out clean. Rotate the pan halfway through baking for even color.

Remove the scones from the oven and immediately brush the tops with the remaining melted butter, if using, and optionally sprinkle with a little coarse sugar or a light drizzle of honey for a sweet-salty contrast.

Let the scones cool on the baking sheet for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature. Scones are best the day they are made but can be reheated in a 350°F (175°C) oven for 5–7 minutes.