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.
I love using strawberries in cooking and baking. I found a recipe for strawberry BBQ sauce that I’ll be sharing with you next. What is your favorite way to use strawberries in the summer?
Sweet Corn Scones with Strawberry Jalapeño Butter
Ingredients
- 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
Instructions
- 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.
Emma @ Supper in the Suburbs says
Wow what interesting flavour combinations. I would never have thought of adding these together!
foodtasticmom says
Thanks!
Tara says
Yum! Such a perfect pairing of flavors for summer. That strawberry jalapeño butter sounds incredible!
foodtasticmom says
Thank you very much Tara
Noel Lizotte says
I’m definitely a sweet corn bread girl! Chalk it up to my New England roots!! I’ll admit tho, there’s almost nothing that goes better w/ corn than jalapenos! Nice job on this combination.
foodtasticmom says
Thank you so much Noel, I appreciate it!
michele says
What a great combo in the butter with the strawberries and the jalapeño…. I can’t wait to try it on some biscuits for breakfast…
foodtasticmom says
Thanks so much Michele!
Alyssa says
I love that these don’t require all the complicated scone cutting, taking on the shape of a biscuit instead! Perfect for summer.
foodtasticmom says
Exactly. I always get nervous handling the dough so I prefer a dough that can be scooped 🙂
Zuzu Petals says
The strawberry jalapeno combo sounds really good. The images are gorgeous!
foodtasticmom says
Thank you so much!
Danielle says
Is the strawberry jalapeño butter spicy? Or hot? Thanks!
foodtasticmom says
I made it mild. If you leave out the ribs and seeds (where the heat lives in a jalapeno) it will be very mild. If you chop up the whole jalapeno and leave the seeds in then it will be hotter.