Healthy Alternative Recipes
Southwest Cornmeal Scones

Ingredients

• 2 cups all-purpose flour
• 3 tbsp cornmeal
• 1 tbsp baking powder
• 1 tbsp granulated sugar
• 1 tsp ground cumin
• ½ tsp salt
• ½ tsp pepper
• ¼ cup soft non-hydrogenated margarine, cold
• ½ cup grated smoked mozzarella, Monterey Jack or Cheddar Cheese
• 1 jalapeno or chipotle, finely chopped
• 1 cup buttermilk, divided
• 1 tbsp cumin or caraway seeds
  

Method

1. In a large bowl, combine flour, cornmeal, baking powder, sugar, ground cumin, salt and pepper. 
2. With a pastry blender or your fingertips, cut in margarine until it is in tiny bits.
3. Stir in cheese and jalapeno. Pour 7/8 cup/225 ml buttermilk over mixture.
4. Work the dough with your fingers until it becomes soft and manageable.
5. Gently press dough into a non-stick or lightly oiled 8-inch/20 cm round baking pan and score top to make 12 wedges. 
6. Brush surface with remaining 2 tbsp/25 ml buttermilk and sprinkle with cumin seeds.
7. Bake in preheated 425F/220C oven for 20 to 25 minutes, or until golden and cooked through. 
8. Remove from pan and cool on a wire rack. 
9. Cut into wedges.
   

Recipe Notes

Makes 12 scones

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