Make a batch of these sweet corn scones with strawberry jalapeño butter for a summery sweet treat that’s perfect for entertaining.
I know there’s strong opinions out there about corn bread. Do you like your cornbread sweet or savory? I’m most definitely in the sweet camp. I basically think of cornbread as cake. There’s nothing better in the fall than a savory bowl of meaty chili with a thick slice of sweet cornbread on the side.
I decided I wanted a summery version of sweet cornbread so I did a search for corn scones and found this recipe. Then I decided to make some strawberry jalapeño butter to go with them. The pairing is fabulous! And just screams summer.
These would be perfect to pack along in a picnic lunch. Or as part of a summery brunch menu. Or just because you want to treat yourself on the weekend. Make some bacon and eggs to go with these scones.
Sweet Corn Scones with Strawberry Jalapeño Butter
- 1 cup all-purpose flour
- 3/4 cup cornmeal
- 1/3 cup sugar
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 8 tbsp salted butter cold
- 1/2 cup canned corn drained
- 1/2 cup buttermilk
- 4 tbsp salted butter softened
- 2 tsp fresh jalapeno pepper finely chopped
- 1 tbsp strawberry jam
Preheat oven to 425 degrees.
In the bowl of a stand mixer, whisk together the flour, cornmeal, sugar, baking powder, baking soda and salt.
Using the paddle attachment, turn the mixer to low speed and add the cold butter, one tablespoon at a time, until all eight tablespoons are mixed into the flour mixture. It should resemble course sand.
Remove the bowl from the mixer. Use a spatula to stir in the drained corn.
Add the buttermilk and stir until just combined.
Drop dough, by 1/4 cup, onto a baking sheet lined with parchment paper or silicone baking mats.
Place the baking sheet on the center rack and close oven door. Turn oven down to 375 degrees. Bake the scones for 20 - 24 minutes, until lightly browned around the edges and springy on the top.
While the scones are baking, mix together the remaining (softened) butter, strawberry jam and jalapeno pepper.
Allow the scones to cool for about 10 minutes on the baking sheet. Serve the warm scones with the strawberry jalapeno butter.