Cornmeal Jalapeño Cheddar Scones with Honey Butter

Cornmeal Jalapeño Cheddar Scones with Honey Butter ingredients

• 1.5 cups all-purpose flour
• 1/2 cup fine cornmeal
• 1 tbsp baking powder
• 1 tbsp sugar
• 1/2 tsp salt
• 1/4 tsp cayenne pepper (optional)
• 1/2 cup unsalted butter, cold and cubed
• 1 cup sharp cheddar cheese, shredded
• 1 large jalapeño, finely diced (seeds removed for less heat)
• 3/4 cup heavy cream, cold
• 1 whole large egg, for egg wash
• 1/4 cup unsalted butter, softened
• 2 tbsp honey
• 1 pinch pinch of salt

Watch how to make Cornmeal Jalapeño Cheddar Scones with Honey Butter

Follow the key cooking steps, then use the full instructions below for measurements and timing.

How to make Cornmeal Jalapeño Cheddar Scones with Honey Butter

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together 1.5 cups of all-purpose flour, 1/2 cup of fine cornmeal, 1 tablespoon of baking powder, 1 tablespoon of sugar, 1/2 teaspoon of salt, and 1/4 teaspoon of cayenne pepper (if using).
3. Add 1/2 cup of cold, cubed unsalted butter to the dry ingredients. Use a pastry blender or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs.
4. Stir in 1 cup of shredded sharp cheddar cheese and 1 large finely diced jalapeño until evenly distributed throughout the dry mixture.
5. Pour 3/4 cup of cold heavy cream into the bowl. Mix with a fork or spatula until the dough just comes together, being careful not to overmix, as this will make the scones tough.
6. Turn the dough out onto a lightly floured surface. Gently pat the dough into a 7-inch round, about 1-inch thick. Using a sharp knife or bench scraper, cut the round into 8 wedges.
7. Transfer the scone wedges to the prepared baking sheet, leaving about 1 inch of space between each. In a small bowl, whisk 1 large egg with 1 tablespoon of water for an egg wash; brush generously over the tops of the scones.
8. Bake for 20-25 minutes, or until the scones are puffed, golden brown on top, and a wooden skewer inserted into the center comes out clean.
9. While the scones are baking, prepare the honey butter. In a small bowl, combine 1/4 cup of softened unsalted butter, 2 tablespoons of honey, and a pinch of salt. Beat with a fork until light and fluffy.
10. Remove the scones from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack. Serve warm with the whipped honey butter on the side.

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