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.
